Berry Beet Recipe
Raspberries, blueberries, strawberries, cranberry juice, fresh beet juice, fresh yogurt.
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Ingredients
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Smoothie Base
Optional Garnish / Add-ins
Method
Smoothie Base
Prepare beets
If you don't already have fresh beet juice, peel and roughly chop the fresh beet. Use the chopped beet (about 1/2 cup) in the blender. If you have a juicer, juice the beet and use 1/4 cup fresh beet juice in place of the chopped beet for a smoother texture.
Add berries and yogurt
Place raspberries, blueberries, and strawberries into the blender with 3 tablespoons of fresh yogurt. The berries can be fresh or frozen; frozen will make a colder, thicker smoothie.
Add liquids and sweetener
Pour in 1/2 cup cranberry juice and 1/4 cup fresh beet juice (or include chopped beet as above). Add 1 teaspoon honey or maple syrup to taste.
Add ice and blend
Add 4 ice cubes to the blender. Blend on high for 45–90 seconds until completely smooth and evenly colored. Scrape down the sides once during blending if necessary.
Adjust consistency and flavor
If the smoothie is too thick, add up to 2 tablespoons (30 ml) more cranberry juice or water and blend briefly. If it needs more sweetness, add another 1/2 teaspoon honey and blend briefly. Taste and adjust beet intensity by adding a tablespoon more beet juice if desired.
Serve / Garnish
Pour the smoothie into a 12–14 oz glass. Sprinkle 1 teaspoon chia seeds on top and garnish with 2 fresh mint leaves, if using.
Serve immediately with a straw. Stir before drinking if chia seeds have settled.