Berry-Beet Smoothie

SEASON: Spring, summer, fall, winter

VEGAN

The beet-utiful, bright pink color of this smoothie should be enough to tempt anyone to give it a try. Add in the benefits of antioxidants, vitamin C, folate, and fiber, and this is a sweet sip that’ll help you welcome the day.

Makes 2 smoothies | Prep time: 5 minutes | Cook time: 40 to 60 minutes

2 beets, leaves and stems removed

¾ cup frozen mixed berries

1 banana

1 tablespoon chia or flaxseeds

¾ cup unsweetened almond milk

1.	Preheat the oven to 400°F.

2.	Put the beets on a large piece of aluminum foil, folding it over to seal.

3.	Roast in the oven for 40 to 60 minutes, or until tender. Cooking time will vary based on the size.

4.	Allow the beets to cool, then use a paper towel or your hands to remove the skins.

5.	Chop the beets into cubes. Put the beets, berries, banana, chia, and almond milk in a blender or food processor, and blend until smooth.

6.	Enjoy immediately as a smoothie, or build your own smoothie bowl with optional toppings like sliced bananas, nuts, coconut shreds, and more.

➢	Make it easier: Save prep time for other dishes by roasting beets in advance, then chop and freeze them in freezer-safe bags. Store-bought, frozen beets are another convenient option.

VARIATIONS:

➢	Pink Piña Colada Smoothie: Swap the almond milk for coconut milk and the berries for frozen pineapple.
➢	Pumpkin Power Smoothie: Replace beets with beet greens or spinach, and swap the berries for pumpkin puree.

PER SERVING: Calories: 201; Total fat: 4g; Carbohydrates: 37g; Fiber: 8g; Protein: 6g; Calcium: 88mg; Vitamin D: 0mcg; Vitamin B12 : 0mcg; Iron: 2mg; Zinc: 1mg