Sunny Citrus Beet Smoothie
Servings 2 People
Ingredients
- 1 medium beet, cooked, peeled, quartered
- 1 orange, peeled
- 1 cup water
- ½ cup frozen blueberries
- ½ cup whole milk Greek yogurt
- ¼ cup hulled hemp seeds
- 2 tbsp almond butter
- 1 tbsp lemon juice
- 1-2” knob ginger
- ½ tsp ground cinnamon
- Pinch of salt
- You can either steam or roast your beets. Then just trim off the root and peel off the skin. You can add them to your smoothie warm, cold, or frozen.
- Note: to sweeten it up a bit, you can add maple syrup, honey, or dates!
Items you can prep ahead (optional)
- Peel your orange
- Cook your beets!
Instructions
- In a high-speed blender, add all of the ingredients and blend on high until totally smooth.
- Enjoy right away or stash it in the fridge for later!
How-to roast beets:
- Rinse the beets, then trim any long pointy tops off. Wrap each in tinfoil (if your beets are small, you can wrap them all in one foil pack). Place them on a parchment or foil lined baking sheet and bake at 400F for about 50-60 minutes, depending on the size of the beet, or until a knife slides easily into the center. Let them cool enough to handle, then use your hands or a knife to remove the skin and trim off the root.
Notes
Substitutions:
- To make vegan, substitute with a vegan yogurt or skip the yogurt and increase to ½ cup hemp seeds
- Use any berry in place of blueberries
- Use any nut or seed butter
- Can substitute ¼ cup chia seeds for hemp seeds, though you may need to add more water as the smoothie will thicken up a lot more.
Storage:
- Store leftovers in an airtight container in the fridge for up to 3 days.
Leftovers + Repurposing:
- Give the smoothie a stir before drinking.
- Make it a bowl!