Confession: I’m kind of a baby when it comes to smoothies. Put something in front of me that’s loaded with chocolate and tastes like a milkshake, and I’m down. Give me something with even the slightest amount of veggies, or worse, a smoothie that’s actually the color green — get ready for some kicking and screaming.
I would rather eat my veggies, thank you very much.
I have one exception to this rule — beets! I discovered a few years ago that I didn’t mind throwing a beet into my smoothie at all. In fact, the pretty red color actually makes it more appealing. Told you I was a baby about this.
Aside from a pretty rouge hue, beets add a nice dose of nutrition and a wee bit of sweetness to a smoothie. Can you actually taste the beet once it’s been blended up with everything else? Yes, but really just as an earthy undertone. Trust me. This is coming from a lady who can barely stomach even a single spinach leaf in blended form.
When I created this particular beet smoothie I was going for something reminiscent of an orange Creamsicle, only much lighter and cleaner. A frozen banana blended up with some orange juice did the trick. To give this smoothie some extra flavor (and nutrition), I went and fancied things up with ginger and cardamom, both of which go deliciously with the creamy texture and citrusy flavor of this drink.
Fresh beets add nutrients, flavor and a burst of color to this creamy, citrusy smoothie.
- 1 small (5 ounce) beet, peeled
- 1 large frozen banana
- 1 (1/2 inch) piece fresh ginger, peeled
- 1 cup orange juice
- 1/4 teaspoon ground cardamom
- Place all ingredients into a blender, and blend until smooth, stopping to scrape down the sides of the pitcher as needed.
For an extra creamy smoothie, use just 1/2 to 3/4 cup of orange juice.