Turnip the Beet
Packed with omega-3s, folate, fiber, and essential vitamins and minerals. This smoothie makes for a great nutritional snack. Cam and I like to sip on these pink beauties on Sunday evenings to keep the blues away.
Equipment
- Blender
Ingredients
- 1 small beet about 2" diameter
- 1/2 cup frozen banana chunks
- 1 handful of kale or spinach
- 1 tsp fresh ginger about the size of the top of your pinky
- 1/2 cup frozen strawberries or cherries
- 1 cup oatmilk or other plant-based milk
- 2 tbsp chia seeds
Instructions
- Fill a medium-sized bowl with chilled water.
- Bring a small pot of water to a rolling boil and remove from heat.
- Remove the stems and leaves from the beet, and roughly chop. Place the beetroot into the boiled water and let sit for 5-8 minutes. Once the beet is soft and can be pierced by a fork, place it in the bowl of chilled water
- Place all ingredients, including the cooled beetroot, beet stems*, and beet leaves*, into your blender and blend until smooth.
Notes
*Adding the beet stems and leaves will provide a plethora of extra nutrients; however, you may need to increase your plant milk or reduce other ingredients to keep the consistency creamy. In addition, adding these items will result in a "healthier" taste, so if you haven't been practicing a WFPBD long, you might want to add a date to keep it sweet. Just keep in mind this will increase the calorie content. If this is all a little too much for you, just compost these items and leave them out entirely.
1 thought on “Turnip the Beet”
I need to try this! The picture alone makes it look SO good. I may take your advice and have to try it with a date the first time for sweetness though 🙂