Banana Beet Smoothie
- 1 whole Large Golden Beet
- 2 whole Bananas
- 1/4 cups Quick Oats (optional)
- 1 cup Soy Milk
- 2 Tablespoons Full-fat Coconut Milk
- 1/2 teaspoons Vanilla Extract
- 2 dashes Cinnamon
- Easiest method: Peel the beet, chop it in quarters. Add beet and all other ingredients to your blender and blend until smooth.
- Steaming the beet first actually enhances its nutritional value, brings out the natural sugars and softens it up. I also enjoy my smoothies very cold, so here is my preferred methodology: Peel the bananas, cut them in half, put them in a zip-lock bag and stick them in the freezer. Bring water to a boil in a small saucepan. Wash beet well, cut it in half, add to the boiling water and steam for 5 minutes, peel on.
- Put beet in a tupperware container and freeze it with the bananas. Keep bananas and beet in the freezer for 2 hours (or more if desired). If you would like, peel the beet once it comes out of the freezer. I left most of the peel on my beet because I knew my blender is capable of emulsifying it to the point that I wouldn't be able to detect the peel texture. Also, the beet peel has a good deal of nutrients, so I wanted to take advantage of that.
- Place all ingredients in a blender and blend until smooth. Add extra liquid as necessary. I like my smoothies thick so 1 cup of soymilk was just fine for me.
golden beet, bananas, ubc, milk, fullfat coconut milk, vanilla, cinnamon
Taken from tastykitchen.com/recipes/drinks/banana-beet-smoothie/ (may not work)