Beet and Berry Smoothie -- Sweet, Delicious, Healthy!

Beet and Berry Smoothie -- Sweet, Delicious, Healthy!

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Because beets are delicious, filled with antioxidants, and in spite of that a lot of people have a slight or a strong aversion to them (Valerie, I’m a-talkin’ to you). I can see why: if you don’t cook them properly, beets can get slimy, mushy, or not get soft enough. The color can be foreign, and strange. So, just as I love to come up with fun ways to make my readers get comfy with kale, it’s now my mission to warm you all up to beets, one recipe at a time. While I was in NOLA recently, Chloe showed me a recent New York Times recipe for a beet and berry smoothie. I immediately thought I’d like to try the recipe at home, and yesterday, in the midst of biochem cramming, I finally did. If you think that beets are a odd smoothie ingredient, I promise you you’ll change your mind after you try this drink. The sweetness of the beets blends perfectly with the tartness of the berries, and some fresh orange brings it all together (I opted to use whole orange rather than OJ, which is in the Times’ recipe). I also used homemade  almond milk, which made it very creamy, but you can also use commercial almond milk and a tablespoon of hempseeds for the same kind of effect. You can also modify which berries you use based on taste, and substitute pineapple or mango for the orange. No matter what, you’ll be delighted with this refreshing and subtle concoction! Speaking of color, I think this drink goes beautifully with the new spring foliage in the backyard behind Hobbit House, don’t you? This is a wonderful transition recipe for springtime—it still features wintery produce in the beets and citrus, but tart berries are a prelude of May and June.

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