I love beets.
Love 'em.
But somehow I have totally forgotten this fact over the last few years, or maybe it's more that the offering from local stores & farmer's markets failed to wow me.
Well, it's all fixed now, I found a gorgeous bunch the other day and ate the first one right away, steamed, with salt and pepper.
Divine.
The second was tossed into a once-green salad for dinner.
And the last beet, well I wasn't sure what to do with it. This chocolate beet cake tempted me for a while, but since I'd already had my sugar quota for the week, I decided to save it for later.
So when Reese suggested smoothies for breakfast I knew exactly what to do.
Now, I'll be honest, this one is still a work in progress, but we all enjoyed the results of the testing.
I think I'll probably try adding some crystallized ginger next time, and it just feels like it might need something else...I'll have to keep thinking on that one.
But give 'er a go, that beautiful magenta is enough to make up your mind, isn't it?
Oh, and I nearly forgot- leftovers make some oh-so-popular popsicles!
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Sweet Beet Smoothie
1 large beet, steamed, boiled, or roasted, small diced
1/2 c. frozen blueberries
1/2 frozen banana
1/2 c. plain greek yogurt
1 c. orange juice
Toss it all into a blender and process until smooth. Enjoy! Pour any leftovers into popsicle forms and freeze for a later treat.
