Hi friends! I’m so obsessed. The farmer’s market. I know, I know. I already wrote about it in my posts about Chamomile Yogurt Panna Cotta and Fennel Pesto Quinoa Bowls. But I have this amazing stock of roasted beets. I just had a beet sandwich for lunch. Mmmmm. And then yesterday, I had this amazing smoothie that I’m sharing with you now.
Roasted beets are one of my favorite foods. Their pigment is so beautiful and they are versatile enough to make a sandwich, salad, or smoothies. The nitrates in beet juice are supposedly beneficial for exercise and I’ve read testimonials of marathoners who significantly improved their time with diets that included beet juice prior to training and racing. Beets have been shown to fight cancer and reduce inflammation.
Beets are naturally earthy so the sweetness of berries brightens their flavor. I used frozen berries but you could use fresh and just add some ice. This smoothie is energizing and delicious, beautiful to boot, it is the perfect start to your day or pick me up for the afternoon.
- ½ cup roasted beet, peeled and cooled (about one medium-large beet)
- extra virgin olive oil for roasting the beets
- 1 cup frozen raspberries
- ½ cup frozen strawberries
- ½ cup frozen blueberries
- 1 ½ cups almond milk
- ¼ teaspoon vanilla
- Roast 2 beets: Heat oven to 400F. Wash, dry and rub beets with olive oil (just a tiny bit). Wrap in foil and cook for 45-60 minutes. Check occasionally by unwrapping beet from foil, piercing with a knife. Beet should be very tender. Remove beets from oven, allow to cool, remove skins by rubbing with a paper towel. Skins should rub off easily if beet was cooked long enough. Cool to room temperature before use in smoothie.
- In a blender combine ½ cup roasted beet, strawberries, raspberries, blueberries, almond milk and vanilla, puree for a minute or two until smooth.