Berry-Beet Smoothie
There’s no end to the smoothie combos you can whip up in a high-speed blender. Here we pair earthy beets with a trio of sweet berries and add lime juice and coconut milk for a tropical note. Enjoy this hot-pink drink for a nourishing breakfast or an afternoon pick-me-up.
Ingredients:
- 2 small red beets (each about 2 oz./60 g), trimmed and scrubbed
- 1/2 cup (2 oz./60 g) frozen raspberries
- 1/2 cup (2 oz./60 g) mixed frozen blackberries and blueberries
- 1 1/2 cups (12 fl. oz./375 ml) coconut milk
- 1/2 cup (1/2 oz./15 g) packed fresh mint leaves
- 2 Tbs. chia seeds
- 1/2 tsp. ground cardamom
- Juice of 1 lime
- A few fresh berries, crushed dried raspberries and 1 fresh mint sprig for garnish (optional)
Directions:
Place a steamer basket in a small saucepan filled with 1 inch (2.5 cm) water. Place the beets in the basket and place the pan over medium-high heat. Cover the pan and bring to a simmer. Steam the beets until tender when pierced with a knife, about 30 minutes. Carefully remove the beets from the pan and set aside. When the beets are cool enough to handle, remove the skin from the beets (it should rub off easily with your fingers). Cut each beet into quarters.
In a blender, combine the raspberries, blackberries, blueberries, beets, coconut milk, mint, chia seeds, cardamom and lime juice and blend until smooth. Pour into 2 glasses and top with fresh berries, crushed dried raspberries and a mint sprig. Serve immediately. Serves 2.
Williams Sonoma Test Kitchen
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