Beet and Strawberry Smoothie
- Total Time: 15 mins
- Yield: 4
Description
This antioxidant and anti-inflammatory rich drink makes a great after school snack that packs a nutritious punch.
Ingredients
- Beetroot- 1med, peeled and cubed
- Strawberries- 10-12, washed and hulled
- Flax seed powder- 1tbsp
- Strawberry or plain yogurt- 1 cup (240 ml)
- Milk- 1 cup (240 ml)
- Sugar- 3-4 tbsp (45-60 ml)
Instructions
- Cook the diced beets in a little water till soft and cool completely.
- In a blender, combine the cooked beets, strawberries, flax seed powder, yogurt and milk and blend until smooth.
- Garnish with sliced strawberries and serve immediately.
- Prep Time: 15 mins
- Cook Time: 20 minutes
- Category: Smoothie
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 130
If You Liked This Recipe, You’ll Love These
- Beet and Berry Smoothie Bowl
- Chocolate Butternut Squash Smoothie
- Cranberry Orange Smoothie
- Orange-Strawberry Spritzer
Frequently Asked Questions
Why does the recipe cook the beets before blending rather than using them raw?
I cook the diced beets in a little water until soft and let them cool completely before blending. Cooked beets blend smoother and have a milder, sweeter flavor than raw beets, which can taste earthy and leave fibrous bits in the smoothie.
What role does the flax seed powder play in this smoothie?
I add 1 tbsp of flax seed powder to the blender along with the beets, strawberries, yogurt, and milk. Flax seed contributes omega-3 fatty acids and fiber, supporting this drink’s framing as an antioxidant and anti-inflammatory snack.
