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Beet-Strawberry Smoothie
A delicious blend of strawberries and beets with the probiotic goodness of yogurt.
Print Recipe
Prep Time:
5
minutes
mins
Cook Time:
1
hour
hr
Total Time:
1
hour
hr
5
minutes
mins
Ingredients
1/2
cup
roasted beets
see instructions
2
cups
strawberries
1
cup
plain whole milk yogurt
2
TB
honey
1
banana
Instructions
Preheat the oven to 375ºF.
Trim the tops and tails off the beets and cut in half. Place on a large sheet of foil. I usually roast three large beets for the week.
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.
In a storage bag combine beets and 1/2 cup orange juice. Store marinated beets in the fridge for up to a week.
Place all ingredients in a blender.
Blend until smooth.
Nutrition
Calories:
503
kcal
|
Carbohydrates:
101
g
|
Protein:
12
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Cholesterol:
31
mg
|
Sodium:
171
mg
|
Potassium:
1463
mg
|
Fiber:
10
g
|
Sugar:
79
g
|
Vitamin A:
320
IU
|
Vitamin C:
184.1
mg
|
Calcium:
354
mg
|
Iron:
2
mg
Servings:
1
drink
Calories:
503
kcal
Author:
Kristin Marr