Rating: 4 stars
12 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
  • 12 Ratings

The sweet berries and pomegranate juice mask the vegetables (beets and leafy greens) hiding in this superfood smoothie.

Source: Better Homes and Gardens

Gallery

Credit: Jason Donnelly

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Yield:
4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Pour into tall glasses and serve immediately.

*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

178 calories; fat 1g; carbohydrates 44g; insoluble fiber 5g; sugars 37g; protein 2g; vitamin a 898.6IU; vitamin c 31.8mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.1mg; vitamin b6 0.1mg; folate 107.9mcg; sodium 89mg; potassium 582mg; calcium 42mg; iron 1.4mg.
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