Ingredients (serves 1)
2 baby candy beets, washed and trimmed of greens*
Canola oil (or other unflavored oil)
1/4 cup plain Greek yogurt (low-fat is fine)
1 teaspoon honey
1/2 cup freshly squeezed orange juice
2 tablespoons almonds
1 cup frozen mixed berries
2 to 3 ice cubes
Orange slices, to garnish
Roast the beets. Preheat oven to 375°F. Place beets on a square of aluminum foil. Drizzle with canola oil, then wrap foil tightly around the beets. Cook beets in the oven until an inserted knife meets little resistance (25 – 35 minutes). Remove from oven and set aside to cool.
Prepare the beets. Once the beets are cool enough to handle, rub the skin off using a paper towel. You can also use a spoon to gently scrape off skin. Discard skins. Rough-chop two beets and measure out a heaping 1/3 cup. Save leftovers for future use.
Assemble the smoothie. To a blender, add Greek yogurt, honey, orange juice, almonds, berries, chopped beets and ice. Blend until smooth (at least 1 minute).
Serve. Pour smoothie into a glass and garnish with slice of fresh orange. You can prepare this smoothie a few hours in advance, but it is best enjoyed immediately.
*If you can’t find baby candy beets, use regular beets. Larger beets require additional time roasting in the oven (50 minutes to an hour). Add a heaping 1/3 cup of chopped beets to the smoothie.