But stick with me here, okay? Give me 30 seconds to make the case for making a smoothie with beets.
We know that beets have a natural sweetness – hence the garden beet's cousin, the sugar beet, accounts for a third of the world's sugar production. (Source: Wikipedia.)
The first recipe starts with pickled beets – that means that there's sweetness but a welcome note of sharpness, too.
This means that taste-wise, a beet smoothie isn't as outlandish as its admittedly outlandish pink color!
Tastes differ but I gotta tell you, I love beet smoothies. I didn't set out to create a beet smoothie recipe but one day I was out of fruit and wanted a morning smoothie – the Quick Pickled Beets in the refrigerator called to me. So simple! But if you're not ready to go for an all-beet smoothie yet, try the recipe for a Beet and Mango Smoothie!
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PICKLED BEET SMOOTHIE
Recipe #1 - Pickled Beets
Time to table: 5 minutes
Makes 2 cups
about 1/2 cup pickled beets (such as 5 Swedish Pickled Beets or Aunt Nellie's Pickled Beets sold in stores)
Process in a blender until smooth. That's it!
BEET & MANGO SMOOTHIES
Recipe #2 - Canned Beets
Hands-on time: 10 minutes
Time to table: 10 minutes
Makes 2-1/4 cups
1 cup low-fat goat milk (or skim milk)
3 small canned beets (about 3 ounces)
Juice of a fresh lime, about 1 tablespoon
Mix the mango, milk, beets and lime juice in a blender or food processor. Serve and enjoy!
~ Summer Borscht ~
~ Raw Beet Sandwich ~
~ Beet Pesto ~
~ more beet recipes ~
from A Veggie Venture
~ Borscht Beets ~
~ Beet Röesti ~
~ Those Pink Potatoes ~
~ more beet recipes ~
from Kitchen Parade, my food column
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