This sweet and creamy blueberry beet smoothie is perfect for sipping away the summer heat, and fueling up on antioxidants at the same time. Jump to the recipe here, or read on.
It’s official. Tis the season to lay around under the ceiling fan, eat ice cream for breakfast, and lather on sunscreen just to take the dog out to pee. I’ve been watching Game of Thrones, and they keep promising that winter is coming… but when?! Clearly they haven’t been to Michigan.
There are a few good things about all this heat, though. Things like fresh fruit and berries that are so unbelievably sweet, I can’t help but pop them like candy all day long. And flowers that make the whole world smell like it took a shower and put on some perfume. And fresh summer sweet corn, and refreshing cocktails, and did I mention ice cream for breakfast? Yeah, that wasn’t a joke.
But when I’m not eating ice cream for breakfast, smoothies are my go-to cool down, because they are kinda delicious (like ice cream) but totally healthy (not like ice cream). Yay, healthy choices!
Blueberries are one of my favorite fruits ever, and when they are at their peak I like to throw them into bowls of oatmeal or yogurt, or eat them with just a little evaporated milk poured over (if you haven’t tried it, go — do it now, then come back and tell me it isn’t amazing). Even when they aren’t at their peak, though, I always have them in the freezer — frozen berries are ideal for smoothies, because they’re easy to have on hand, and they keep the drink nice and cold without the need for loads of ice.
Now, I know there’s a bit of an elephant in the room, and that is “beets.” Yes, this is a blueberry BEET smoothie, and yes, I realize not everyone is a fan of beets. But guess what, raw red beets are super sweet, and just a little bit earthy (not anywhere near as bad as canned beets) and just a little chunk adds some complexity to the blueberries and yogurt. Plus, it makes for an even prettier color, and more antioxidant goodness. So, basically, There’s no better way to beet the heat!
(You see what I did there? Yeah? Okay, I’m done now.)
A few notes about making this smoothie: if you don’t have a good, high-speed blender, you may find that the blueberry skins (and maybe even the beet itself) don’t get blended quite as smoothly as you’d like. If this is the case, you can add a handful of ice to thicken the smoothie up so it’s more of a slushy consistency (which will hide some of the textural flaws), or you can pass it through a strainer to remove any solid bits the blender couldn’t manage. Also, I suggest wearing an apron when you make anything with beets, just in case a little splatter gets on you. Or, you know, make it in the nude, because it’s just that hot out and honey badger don’t care.
- 1 cup frozen blueberries
- ½ cup plain yogurt (regular, or greek)
- 1 1-inch piece raw red beet, peeled
- 2-4 TBSP milk, or almond milk
- Optional: a drizzle of honey for extra sweetness
- Optional: a handful of ice, if you want a thicker smoothie
- Optional: 1-2 small mint leaves, to make it even more refreshing
- Place all of the ingredients except the milk in a blender, and blend until smooth. Add the milk a little at a time, until the smoothie has reached the desired consistency. If you want a thicker smoothie, add a handful of ice. Taste, and add a little honey if you'd like it sweeter.
You can use fresh berries instead of frozen, but in this case I recommend opting for a handful of ice to thicken the smoothie and cool it down.