Most of the beet smoothie recipes I have seen have raw beets in them. I have a bag of beet root powder that I tried using, but the raw beet was not to my taste. Cooked beets are a whole other story. With their smooth, creamy texture, beautiful color and delicate flavor, beets are a favorite of mine. For this reason, I used some leftover cooked beets in a smoothie one morning and now I’m hooked.
Beets not only impart a nice flavor to a smoothie, but they also give it a creamy, almost pudding like consistency. This is the perfect smoothie to have the day following a meal with cooked beets for dinner. Make sure to save the cooking liquid with the beets to add it to the smoothie. There probably won’t be more than 8 oz. or so of cooking liquid, so fill the rest in with water to make 16 oz.
If you are lucky enough to buy beets with the greens still attached, do not discard them. Beet greens are good in smoothies, cut up and added to salad or cooked in a little oil.
One cup of cooked beets, as in Ruby Slipper smoothie, provides 34% of your daily folate and 28% of your daily manganese requirements.
The one caveat for working with beets is to remember that beet juice will stain. If you get some on the counter, sprinkle some baking soda or washing soda over the stain, add a bit of water to make a paste and let sit for a couple minutes, then scrub gently to remove stain.
Ruby Sipper Smoothie
16 oz. water to include cooking water from beets
1 cup cooked beets
2 ½ cups fresh spinach
10 oz. frozen blueberries
Add ins of your choice, be sure to add seeds or an oil for the necessary fat.*
Add ingredients to blender in the order listed and blend until smooth. If you have a regular blender, first process the beets and water until smooth. Add spinach and blend. Finally add blueberries ½ cup at a time.
Cooking beets removes most of the oxalates. If you are trying to reduce oxalates, you can have cooked beets, but don’t use the juice and choose a different leafy green for the greens in this recipe.
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