Sweet Beet Veggie Smoothie

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  • Makes: 4 servings
  • Serving Size: 1 cup each
  • Makes: 4 cups
  • Prep: 15 mins
  • Cook: 30 mins

Sweet Beet Veggie Smoothie

Directions

  1. In a medium saucepan cook beets, covered, in boiling water 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, berries, 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. Serve immediately.

From the Test Kitchen

*Tip

Use fresh beets for the best flavor. If fresh beets are unavailable, you can substitute one 8-oz. pkg. refrigerated cooked whole baby beets for the fresh beets.

To Make Ahead

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

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Nutrition Facts (Sweet Beet Veggie Smoothie)

  • 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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