I normally have a green smoothie for breakfast in the morning but when I went to make one yesterday I realized I was out of spinach. After rummaging through the refrigerator for a bit, I found some strawberries, raspberries, a roasted beet, and some Greek yogurt. I threw them all together in a blender with some ice, almond milk, and a banana. Not only did this berry-beet smoothie turn out to be the most beautiful color it also tasted fantastic. I really loved the sweet/tart flavor of the berries/banana with the subtle beet flavor. I had a ton of energy after drinking this beauty and felt great all day.

Berry-Beet Smoothie

Ingredients:

1 cup strawberries hulled
1 cup raspberries
1 roasted beet peeled
1 very ripe banana
½ cup Greek yogurt
½ cup ice
¼ cup almond milk

How to Make a Berry-Beet Smoothie

To roast the beet(s), place the scrubbed & clean beet(s) in a piece of tin foil (each) then drizzle a bit of olive oil on top; wrap the beet well in the foil. Place the wrapped beet(s) in a baking dish and into the preheated oven at 350 degrees for an hour. Let them cool, peel, and store in a sealed container in the fridge.

To make the smoothie, add the strawberries, raspberries, roasted beet, banana, Greek yogurt, ice, and almond milk together in a blender. Blend with a high-powered blender until smooth and creamy.