Berry-Beet Smoothie Recipe

This thicker-style smoothie can be eaten with a spoon or pack it to go in a pint-sized mason jar with a straw.

Yield: Makes 1 large serving or 2 small servings 

Ingredients

• 1 1/2 cups frozen berries (raspberries, blueberries, strawberries, or combo)
• 1/2 medium frozen beet* (to save time sub 1 raw carrot, peeled)
• 1/2 cup plain Greek yogurt
• 1 to 2 tablespoons nut butter 
• 1 to 2 tablespoons hemp seeds or 1 scoop unflavored protein powder 
• 3 or 4 small dates, pitted
• 1-inch knob ginger, peeled or ¼ teaspoon ground cinnamon (optional)
• 1/2 cup water or milk

Topping ideas: chopped fruit, sliced banana, fresh berries, chia seeds, nuts, coconut flakes, cacao nibs, granola

Instructions

1. In a blender, combine the berries, beet, yogurt, nut butter, seeds or protein powder, dates, ginger or cinnamon (if using), and water or milk.
2. Blend on high speed for several minutes until smooth (use the tamper tool to keep the blender swirling).
3. Divide between two cereal bowls or pint-size mason jars, add toppings and enjoy.
   

*Steam the beet prior to peeling and freezing. 

Quick Steamed Beets:

Cut unpeeled beets into quarters. Place in a steamer basket in a small pot and fill with just enough water to reach the bottom of the basket (to preserve nutrients you don’t want the beets simmering directly in the water). Cover and bring the water to a boil. Reduce the heat to low and simmer for 25 minutes. Cool, peel, and store in the freezer for up to 3 months.