Beets, spinach, celery, fennel, and cucumber are whirled into a bright, nutrient-packed smoothie that can be made the night before, then shaken up before serving. Steamed beets add a creamier texture, but you can grate raw beets for faster prep. Or swap in leftover cooked sweet potatoes or winter squash.
For more about this recipe: Veggies for Breakfast
1 large red beet, cooked (or raw and grated)
1 cup loosely packed baby spinach leaves
1 medium stalk celery
1 small fennel bulb, cored and chopped
½ large cucumber, peeled and seeded
1 1-inch piece peeled and chopped ginger root
1½ cups vanilla almond milk
In a high-powered blender, combine beets, spinach, celery, fennel, cucumber, ginger, and almond milk. Purée until smooth and creamy, adding more almond milk as needed to thin to desired consistency.
Serve immediately, or transfer to quart jar with tight-fitting lid, and store overnight. Shake well before serving.
- Calories: 60
- Carbohydrate Content: 11 g
- Fat Content: 1 g
- Fiber Content: 3 g
- Protein Content: 2 g
- Sodium Content: 110 mg
- Sugar Content: 5 g