This is week four of...“Smoothie of the Week” (where I will share a new smoothie recipe Bebe B and I try). We made our smoothies yesterday for afternoon snack and it was so nice out we enjoyed them out on the deck. What could be better than soaking up some sun and sipping a smoothie? Not much. Bebe B loved this one and polished hers off quickly. To me it tasted a lot like banana cream pie-yum. Bright and fun...but be careful it will stain if you spill.
2 tbsp vanilla yogurt
2 tbsp beet puree
1/2 cup frozen watermelon chunks
1/2 cup plain soy milk
pinch of nutmeg and cinnamon
Whizz everything together. You can easily substitute the watermelon for another frozen fruit...I used it it because I had chopped and frozen half of the melon from last week. To make beet puree wash a large beet, cut off ends and roast in a 400 degree oven for about 45 minutes to an hour (the beet should be very soft when you poke it with a knife) Remove the skin once cooled, chop and puree in a food processor. The puree will keep for 3 days in the fridge or 3 months in the freezer. Keep in mind when working with beets the color is strong and can stain things. Make sure puree is room temperature of cold before adding to the smoothie. Ps. beets are good for you!
This recipe is vegetarian and gluten-free.