With only one week until Christmas, I feel as if I should be posting a recipe for a Christmas cookie, or at least a cinnamon coffee cake to serve to out-of-town guests. Instead, I've been experimenting with vegetable-fruit smoothies. I've been putting lots of crazy things in my smoothies, but beets make this one the prettiest.
The smoothie is a great way to use up some winter veggies in the fridge, and it's the perfect drink to sip in the morning when you're on your way to work. I usually pair this drink with a steam-fried egg on toast for a filling breakfast.
Carrot Beet Smoothie (1-2 servings)
3 medium carrots, peeled and cut into 1-inch chunks*
1 medium beet, peeled and cut into quarters*
1/2 medium banana, broken into 2-3 pieces (frozen or not)
1/4 cup nonfat Greek yogurt (Fage is my favorite)
Juice of one small tangerine or half of a larger orange
1/3 cup plain unsweetened almond or soymilk, or low-fat organic milk
1/2 Tablespoon almond or cashew butter
Pinch of cinnamon
3-4 ice cubes (plus more for serving)
Cold filtered water as needed
*Depending on the strength of your blender, you may want to cook the carrots and beets (or use leftovers) before adding them to the blender. I use raw vegetables, but you may need to experiment with your own blender or put a Vitamix on your Christmas list this year.
Combine ingredients in a blender and blend for about one minute on high, or until the mixture is smooth. Add cold water as needed until you get to your desired consistency (I usually add a splash or two).
Serve cold, over ice if you like.
Serving Size 521 g