How did I go for years without eating a single beet? Beets have recently become one of my favorite vegetables–in part because I can’t get over their gorgeous magenta hue! They’re mild, subtly sweet, and quite versatile. I love throwing them in a stir fry, making crispy beet chips, or just eating them raw with a little lime juice and sea salt!
Beets are amazingly healthy, too: Betacyamin, responsible for beets’ beautiful color, stimulates liver function and helps oxygenate the blood. Beets are also packed with antioxidants, calcium, iron, magnesium, and fiber. Add carrots and ginger, and you’ve got one heck of a detox smoothie!
Raw almond butter and hemp hearts (shelled hemp seeds) add an extra boost of protein to keep you feeling full and nourished while ripe pear sweetens the blend.
Beet Carrot Ginger Protein Smoothie
(Makes about 16 oz., 1-2 servings depending on how much you want to drink!)
1 small beet, peeled and roughly chopped
2 carrots, scrubbed and chopped
1 1/2 cup non-diary milk (I used coconut milk)
1 1″ knob of ginger, peeled and roughly chopped
1 ripe pear, cored and quartered
1 tbsp. raw almond butter
1 tsp. raw hemp hearts
(If you’re interested in upping the protein, you can experiment with adding a scoop of hemp protein powder.)
1. Blend vegan milk, beets, carrots, and ginger until smooth. Add pear and almond butter, and blend to desired consistency.
2. Pour into glass and top with hemp hearts. Enjoy!
Photos: Mary Hood