Making beet smoothies naturally sweeter
Smoothies are my morning staple. I’ll even gulp them down in January when it’s snowing. Thankfully, it’s now officially summer!
I’m one of those picky beet eaters. In Europe, beet roots were plentiful. However, I couldn’t commit to the earthy taste of this super veggie. Then I remembered that my grandmother would cook the beets. The process breaks down the sugar and makes the beets sweeter. Now I love making “Beet Cubes” to add to my smoothies.
Beet & Berry Smoothie
Yield: 1 serving Cook Time: 10 minutes
1 cup unsweetened vanilla almond milk
½ frozen banana
1 cup fresh raspberries
3 “Beet Cubes”
1 scoop vanilla plant-based protein powder*
- Wash and peel a handful of beets. Boil the beets in a small pot with just enough water to cover them. Once they’re soft, transfer them to a food processor and add a little of the bright pink water from the pot. Purée the beets.
- Put the mixture into silicone ice cube trays, and place them in the freezer. You’ll have enough for several batches of smoothies.
- When you’re ready to make your smoothie, blend all of the ingredients together. Pour the smoothie into a large glass and enjoy.
* I’ve tried a lot of brands, and Hammer Nutrition makes by far the best vanilla vegan protein powder. I’m not paid by them to say this. I have a membership at a running store, and whenever the protein powder goes on sale, I purchase it with my discount. The cost ends up being $1 per serving. Often, I’ll add a scoop in my smoothies to make it a complete meal.