PREP TIME: 10 minutes | COOK TIME: none | TOTAL TIME: 10 minutes | YIELD: 4 (8-ounce) servings
In an effort to get me to eat beets, my parents used to say they tasted like candy. I would inevitably take a big bite—only to be horrified that it tasted, well, not at all like candy. In fact, beets tasted like dirt.
There was no coming back from that. But as I got older and my taste buds matured, I have grown to still hate beets. The only exception is when it comes to this smoothie. It’s weird, I know. Maybe it’s the berries. Maybe the blend of strawberries and raspberries counterbalances the dense flavor of the beets with their sweetness.
But as much as I dislike beets, they are so incredible for you. Not only are they full of vitamins, they are known to improve overall health. They are rich in nitrates, which help with blood pressure and lowering your risk of heart disease. They can also improve your stamina and fight inflammation, which makes them perfect for consumption before and after a workout.
All in all, this truly is a beet dish that tastes like candy. Not dirt.
- 1 (8.8-ounce) package
- cooked beets*
- 1 cup frozen strawberries
- 1 cup frozen raspberries
- 1 tablespoon chia seeds
- 1 cup unsweetened vanilla
- almond milk
- 1⁄2 cup 2% Greek yogurt
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- Combine the beets, strawberries, raspberries, and chia seeds in a large bowl. Divide among 4 ziplock freezer bags. Freeze for up to a month, until ready to serve.
- TO MAKE ONE SERVING: Place the contents of one bag in a blender and add 1⁄4 cup almond milk, 2 tablespoons yogurt, 1 1⁄2 teaspoons honey, and 1⁄4 teaspoon vanilla. Blend until smooth. Serve immediately.
* Be sure to grab plain beets and not a flavored variety.
NUTRITION FACTS: CALORIES: 291.0 / TOTAL FAT: 12.0 / TRANS FAT: 0.0 / SATURATED FAT: 3.0 / CHOLESTEROL: 204.0 /
SODIUM: 802.0 / CARBOHYDRATES: 24.0 / FIBER: 3. 0 / SUGAR: 11.0 / PROTEIN: 20.0
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