Ridiculously rich in antioxidants, vibrant, tangy, and gingery, this smoothie has all the good stuff. It'll hit the spot just right on a hot, summer mid-morning or afternoon when you want to cool off and stay light. Add a splash more of orange juice or your favorite kombucha to thin it out if it's too thick.
1 small beet, or 1/2 of a medium one, cooked
1 cup blueberries
1 cup beet greens, packed (kale or chard works, too)
1 juice of a lemon
0.25 avocado
0.50 cup orange juice, more if needed
1 tbsp grated ginger root
2 handfuls of ice
1
Combine all ingredients in a blender and blend until creamy. Serve up right away with a few blueberries atop.
If you opt to use raw beets, be sure to chop them up well, so they easily blend. I usually like to cook a batch of beets ahead of the week to add beets to my salads or use from quick sides, so I already have them cooked and ready to throw into a smoothie.
Ingredients
1 small beet, or 1/2 of a medium one, cooked
1 cup blueberries
1 cup beet greens, packed (kale or chard works, too)
1 juice of a lemon
0.25 avocado
0.50 cup orange juice, more if needed
1 tbsp grated ginger root
2 handfuls of ice
