I love beets with avocado and feta cheese but yesterday, after roasting them for an hour, I decided to make a smoothie. I roasted a bunch of beets but only used some for this recipe. We had the rest for dinner. I found a smoothie recipe that combines them with strawberries, honey and banana. I adapted the recipe by using soy milk instead of yogurt. It was really good. Enjoy!
Cooking Tips for the Perfect Beet Strawberry Smoothie
To get the best flavor and texture for your smoothie, choose fresh, tender beets. If you can, look for smaller beets, as they tend to be sweeter and less earthy. When roasting, don’t skip the olive oil and seasoning. A little salt can enhance the natural sweetness of the beets. Make sure to wrap them in foil to keep them moist while roasting. Roasting beets can take time, so consider doing it ahead of time. You can roast a batch and store them in the fridge for later use. If you prefer a smoother texture, blend the ingredients in stages. Start with the liquid and leafy components, then add the beets and fruit. This prevents clumping and helps achieve a creamy consistency. If the smoothie ends up too thick, just add a bit more soy milk until you reach your desired consistency.
Ingredient Notes for a Healthier Twist
This smoothie is versatile, and you can easily tweak the ingredients to suit your taste or dietary needs. For instance, if you want to boost the protein content, consider adding a scoop of plant-based protein powder or some nut butter. Almond butter pairs particularly well with the flavors in this smoothie. If you are looking for a lower sugar option, swap the honey for a sugar-free sweetener like stevia or monk fruit. For an extra nutrient kick, toss in a handful of spinach or kale. They blend well and won’t overpower the taste. If strawberries are out of season, frozen strawberries work just as well and can add a refreshing chill to your drink. Just make sure to adjust the amount of liquid since frozen fruit can make the smoothie thicker.
Serving Suggestions and Pairings
Serving this smoothie can be as simple or elaborate as you like. Pour it into a tall glass and garnish it with some fresh mint leaves for a pop of color and flavor. For a fun twist, consider adding a sprinkle of granola or a few chopped nuts on top for some crunch. This smoothie can also work as a nutritious breakfast or a post-workout snack. Pair it with a slice of whole grain toast topped with avocado for a balanced meal. If you are hosting a brunch or a gathering, consider making this smoothie a part of a smoothie bar. Set up different toppings like chia seeds, shredded coconut, or sliced fruits so guests can customize their drinks. This not only makes for a fun experience but also allows everyone to tailor their smoothie to their taste preferences.
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries work great in this smoothie. They can even give it a nice chill factor, just keep in mind they might make the smoothie a bit thicker, so adjust the soy milk as needed.
How long can I store leftover smoothie?
If you have any leftover smoothie, you can store it in the fridge for up to 24 hours. Just give it a good shake or stir before drinking, since it may separate a bit.
What can I substitute for soy milk?
If you’re not a fan of soy milk, you can use almond milk, oat milk, or even coconut milk. Each will add a slightly different flavor, so choose one that you enjoy.
Can I make this smoothie ahead of time?
You can prepare the ingredients ahead of time by roasting the beets and chopping the strawberries and banana. Just store them in the fridge and blend them up when you’re ready for a refreshing drink.
What are some common mistakes to avoid?
One common mistake is not roasting the beets well enough, which can leave them too earthy. Also, make sure to blend in stages for a smoother texture, and remember to adjust the thickness with soy milk as needed.
Beet Strawberry Smoothie
Ingredients
- 3-4 beets trimmed
- 2 cups strawberries
- 1 cup soy milk
- 2 tbsp raw honey
- 1 banana
Instructions
- Preheat the oven to 375ºF.
- Cut beets in half; place on a large sheet of foil. Drizzle beets with olive oil and cover with the remaining foil.
- Bake for about an hour or until beets are soft when pierced with a fork. Remove from the oven and allow to cool.
- Once cool, peel off the skins. Place around ¾ cup of diced beets in the blender with the rest of the ingredients. Blend until smooth.
Notes
Nutrition
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