This smoothie is so delicious and refreshing! It is great as part of breakfast, as a snack, or a pre- or post- workout smoothie.
Pineapple Beet Smoothie
Cuisine: VeganDifficulty: EasyServings
1
servingsPrep time
5
minutesRefreshing breakfast or snack smoothie.
Ingredients
1 cup frozen and slightly defrosted pineapple chunks
1 to 2 small steamed and peeled beets (or ¼ to ½ of a large beet)
1 cup soy milk or water (more or less depending on how thick you like your smoothies and how powerful your blender is)
Optional: Handful greens (spinach, kale, etc)
Directions
- Place all ingredients in a blender.
- Blend until smooth and enjoy!
Notes
- To steam the beets I like to use an Instant Pot. Wash the beets and cut off the ends. Place the inner pot in the Instant Pot with a steamer basket or a trivet. Then add the unpeeled beets with about a cup of water. Cook at high pressure for 4 to 6 minutes depending on the size of the beets (you can halve them if they are very large). Once the pressure is released and the beets have cooled enough to handle, the skins will slide right off!
- Fresh raw beets would also work, but I personally like to steam them first because it makes it a little easier on the blender and results in a better texture especially if you do not have a high-powered blender. I also like the taste of the smoothie with the beets cooked. You can also use packaged cooked beets, but the taste and color will be inferior, and in this case I’d probably go a little heavier on the pineapple, lighter on the beets.
- Mango is wonderful in place of the pineapple as well. But you can really use any fruit you like.
- You can use any plant milk for the liquid or just plain water. I like the flavor and creaminess of the soy milk, but I usually do a combo of milk and water.
- For an extra boost of flavor and antioxidants try adding ¼ teaspoon of ground ginger or turmeric (add a tiny bit of black pepper with the turmeric for maximum absorption).
