I’ve come clean with you before about my love for vacuum-packed cooked beets. I know, I know, they are more delicious and less expensive when you roast and peel them yourself, but let’s face it: beet cookery is a dangerous business. Every time I do it, I ruin either a manicure or a sweater. It’s like a beet juice bloodbath in my kitchen. Am I willing to pay a few dollars to avoid the whole situation? Absolutely.
One of my holiday gifts from Alex this year was Homemade Decadence by Joy Wilson. He knows me so well! (OK, I may have
emailed him the Amazon link subtly hinted that I wanted it.) She has a whole chapter on brunch, including several drink recipes. Her beet, strawberry, and banana smoothie sounded amazing. It’s so funny–everyone is always talking about green juice and green smoothies, so why not red?
I strayed pretty far from Joy’s original recipe here. In fact, the only thing I borrowed was the idea of the beet. I incorporated oats, almond milk, and warm cinnamon and vanilla to make this a really filling-yet-light breakfast. I’m totally obsessed with the results. I’ve had it three times in the past week, and I just added more beets to my grocery list.
This recipe is enough for two if you are serving it alongside something else, like toast or muffins. On its own, it makes a super healthy breakfast for one.
- 1 small or 1/2 large banana, peeled and frozen
- 1 small cooked beet, diced (about 1/3 cup)
- 1 cup unsweetened almond milk
- 1-2 tablespoons old fashioned rolled oats
- 1 tablespoon chia seeds (optional)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 5 ice cubes
- Combine all ingredients in a blender and blend until completely smooth.