Recipe by Charity Ferreira | Photo by Erin Kunkel
Beets for breakfast? Absolutely. They’re surprisingly sweet and full of antioxidants, which might give your workout a boost. Roast a few bunches of baby beets on the weekend, and wake up to bright smoothies all week. This recipe takes just seconds to throw together if you have leftover beets in the fridge and berries in the freezer.
1 bunch of small or baby beets
½ cup (2 oz/60 g) frozen raspberries
½ cup (4 oz/125 g) low-fat plain Greek yogurt
1 cup (8 fl oz/250 ml) coconut water, water, or orange juice
½ teaspoon pure vanilla extract
To roast the beets, preheat the oven to 400°F (200°C). Trim the root and stem ends from the beets and rinse well. Wrap them in heavy-duty foil, place on a baking sheet, and bake until pierced easily with a knife, 45 minutes to 1 hour. Unwrap, let cool slightly, and then gently peel the warm beets with a paring knife. Slice the beets and measure out ½ cup (3 oz/90 g), saving the rest for another use. (You can cook and peel the beets in advance, and keep in an airtight container in the fridge for up to a week.)
Place the ½ cup sliced beets, raspberries, yogurt, coconut water, and vanilla in a blender and blend until smooth. Pour the smoothie into a tall glass and serve cold.
Makes 1 smoothie
Nutrition Facts (per serving)
Protein 18 g
Total fat 4 g
Saturated fat 2 g
Carbs 49 g
Fiber 12 g
Sugar 35 g
Sodium 345 mg
*Using coconut water.
This article is not intended to substitute for informed medical advice. You should not use this information to diagnose or treat a health problem or condition. Always check with your doctor before changing your diet, altering your sleep habits, taking supplements, or starting a new fitness routine.