I have been a fan of beets for years and consider a beet salad with goat cheese a treat. However, since discovering all the health benefits they contain (below) I have begun searching for ways to incorporate beets into my daily diet.
Beets are a source of: Vitamin A, B, (folic acid) C, iron, potassium, phosphorus, magnesium, calcium, carotenoids and dietary fiber. (Phew!) They are used to detoxify the liver and spleen and to help balance the blood’s pH balance by reducing the blood’s acidity. (Acidic blood creates a welcome environment for viruses and bacteria to flourish.) But the best news for those who are trying to lose weight is that the cellulose content of beets acts as a bulk residue increasing peristalsis (the muscle contractions that move food through the digestive tract.) In other words, they keep you regular:-P
The first smoothie is a "starter smoothie" for those who haven't acquired a taste for beets (or who don't plan to!) The second smoothie is for serious beet fans and it is beetastic! There are also many smoothie and juice recipes that incorporate beet tops (the leaves attached to the bulbs) so check them out if you buy fresh beets and want to get your money's worth!
Purple Kale Smoothie:
1 large ripe banana
3-4 large kale leaves
1/4 medium beet (baked and peeled - see below)
1 cup frozen blueberries
2 packets stevia
1 1/2 cups water
Beet Banana Smoothie:
1 large handful fresh baby spinach leaves
1/2 bag frozen strawberries
1 beet bulb (baked and peeled - see below)
1/2 frozen banana
1/2 tbsp flax-seed
1 1/2 cups almond milk
1 tbsp agave nectar
Separate from tops. Rub dirt off with a dish towel (washing them will cause them to "steam" instead of bake.) Preheat oven to 400. Arrange beets in a casserole dish, cover with lid then cover the entire dish with aluminum foil. Cook for 90s minutes. Refrigerate.