Happy summer solstice! Back this month is our favorite local blogger, Frugal Foodie Mama, with a refreshing summer smoothie! Be sure to pick up the ingredients this Sunday at the market. When you make it, be sure to tag us on Instagram – we’d love to see it!
If you visit the Bridgeport Farmers Market on any given Sunday during their outdoor season, you are sure to find at least 40 different local farmers selling their freshly picked vegetables and pasture raised eggs & meats from baskets and coolers at various tables throughout the market. I am on a mission once again during this outdoor farmers market season to show you how you can create a delicious meal purchasing mostly locally grown & raised produce and meats at the market this summer.
I know beets are probably not the first ingredient that comes to mind when you are thinking of throwing together a smoothie in the morning, but hear me out for a real quick second, okay? White beets happen to have a more mild flavor than traditional red beets, so that makes them perfect for pairing with other fruits in a smoothie. Plus when you roast them first, it brings out their natural sweetness meaning you won’t have to add as much sweetener to your smoothie when blending it.
Now I will say that if you do not like the earthiness of beets, then this smoothie is not for you. Even though the taste of the roasted white beets is much more milder than the traditional red beet, it does have a distinct beet flavor that the sweetness of the strawberries does not entirely mask.
This month’s recipe features fresh kale from Jennings Brae Bank Farm, locally grown strawberries from The Vegetable Garden, white beets & beet greens from Green Acres Farm, & local honey from Shipley’s Forest Hill Farm. Be sure to stop by their tables during your next visit to the Bridgeport Farmers Market, & tell them I sent you. 😉
Strawberry-White Beet Smoothie
prep time: 15 min cook time: 1 hour total time: 1 hour & 15 min
ingredients:
- 2 generous handfuls of leafy greens, washed & torn (I used a mixture of beet greens & kale.)
- 1 cup of unsweetened chilled green tea (you could also use water, milk, or a dairy alternative instead)
- 1 cup of strawberries (hulled, sliced in half, & frozen)
- 1 cup of roasted white beets (can be chilled or frozen- see instructions below on how to roast them)
- 1/2 cup of nonfat vanilla or plain Greek yogurt
- 1-2 tsp local honey, to taste
instructions:
How to cook Strawberry-White Beet Smoothie
To roast the beets
- Preheat your oven to 400 degrees. Cut the leafy tops off of each beet. Set aside & save to use in the smoothie or for other recipes that call for leafy greens. Wash & scrub the beets, then wrap them loosely with foil. Place on a baking sheet. Roast the beets for 50-60 minutes, checking them for doneness every 20 minutes or so. When a fork slides easily into the center of the beet, they are done.
- Once done, remove the beets from the oven & allow them to sit until they are warm, but cool enough to handle. Place one of the beets in a paper towel, and use the edges of the towel to gently rub the skin away. Repeat for the remaining beets. Allow to cool completely and then chop each beet.
- For this smoothie, you can chill the chopped beets in the refrigerator. Or for a frostier, thicker smoothie, place the chopped beets in a freezer safe storage bag in a single layer & lay flat in the freezer to freeze until you are ready to use them.
For the smoothie
- Place the torn leafy greens & the green tea (or the other liquid of your choice) into the blender. Blend until it forms a green juice with very little visible leaf pieces.
- Add in the frozen strawberries, beets, Greek yogurt, & honey. Blend until smooth. Enjoy immediately.
