I’ve found myself yawning through the produce section of the grocery store lately. At the same time I’ve found myself dreaming of opening day at the farmers’ market. Alas, it is what it is, a few more cold months to go! So I’ve pulled it together and forced myself to branch out with the produce that IS available. I’m still figuring out what to do with the fennel bulbs (ideas anyone?) but did make a gorgeous smoothie out of the beets I bought (this picture doesn’t do the brilliant ruby color justice).
Blushing Beet Smoothie
In high-powered blender, blend until smooth:
1/4 to 1/2 of a steamed and cooled BEET
Small handful of chopped CARROTS
Handful of frozen STRAWBERRIES
1 cup WATER
RAW HONEY or Vanilla Creme liquid STEVIA drops to taste
NOTES: Beets have a sweet but earthy taste, so adjust the amount you use to satisfy your tastebuds. Here’s how to cook up a beet:
Roasting Method: Trim roots and tops off. Place in roasting pan with a little water. Cover and roast 425˚F for 35-45 minutes or until tender. Let cool and slip off skins under running water.
Steaming Method: Trim roots and tops off. Place in pot with a couple of inches of water. Cover and steam 20-30 minutes or until tender. Let cool and slip off skins under running water.