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Sweet Beets and Greens Smoothies

  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 30 mins

Ingredients

  • 3 medium beets, peeled and quartered (9 ounces)*
  • 1 1/2 cups frozen unsweetened blueberries
  • 1 1/2 cups frozen unsweetened whole strawberries
  • 1 1/2 cups pomegranate juice
  • 3 tablespoons honey
  • 1 1/2 cups chopped, trimmed Swiss chard or kale

Directions

  1. In a medium saucepan cook beets, covered, in boiling water for 30 to 40 minutes or until very tender. Drain beets in a colander. Run cold water over beets until cool. Drain well.
  2. In a blender combine beets, blueberries, strawberries, pomegranate juice, and honey. Cover and blend until smooth, stopping to scrape sides of blender as needed. Add chard (blender will be full); cover and blend until very smooth, stopping to scrape sides of blender as needed.
  3. Pour into tall glasses and serve immediately.

From the Test Kitchen

*Tip:

Use fresh beets for the best flavor. If fresh beets are unavailable, you can substitute one 8-ounce package refrigerated cooked whole baby beets for the fresh beets (see photo, page xx).

Make-Ahead Tip:

Prepare smoothies as directed. Transfer to an airtight freezer container. Cover and chill for up to 3 days or freeze for up to 6 months. If frozen, thaw in the refrigerator. Stir well before serving.

Nutrition Facts (Sweet Beets and Greens Smoothies)

  • Per serving:
  • 178 kcal ,
  • 1 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 89 mg sodium ,
  • 44 g carb. ,
  • 5 g fiber ,
  • 37 g sugar ,
  • 2 g pro.

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