Most people who know me know I love beets. I know, that’s a really weird thing to know about a person, but I feel with a love that is more than love for beets. I’ve been known to persistently push the purple wonders on people, and I may have even chased my former boss into her office while forcing them on her. (No, that isn’t why she’s my former boss, although I can see why someone would come to that conclusion).
I can eat beets every day and never be tired of them. My favorite way is to dress chilled sliced canned beets with oil, red wine vinegar, and some oregano. They’re probably my favorite food, and I only say probably because it’s hard to make a whole meal out of beets. But I do have a few beet based recipes that can be meals. A beet smoothie for breakfast and a beet spinach salad for lunch.
The smoothie is not my recipe . I found it on the blog We are Not Martha
This is, by far, my most repinned pin. I sometimes get several emails a day notifying me it had been repinned or liked. As much as this has been pinned, I have never tried to make it, mainly because chia seeds scare me. I hate slimy foods, and I didn’t know how quickly chia seeds slime. I finally decided to give it a try, and if you drink the smoothie right after making it (which you would anyway) the seeds stay crunchy.
The only changes I made was I used half a can of sliced beets, and low fat dairy milk instead of soy milk, because I don’t like soy milk. After tasting my version, I realized why you would use flavored soy milk for the recipe.