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Sunday, July 17 2016

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
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.
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.
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 cal., 1 g fat (0 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 0 mg chol., 89 mg sodium, 44 g carb., 5 g fiber, 37 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 09:13 am   |  Permalink   |  Email