Feel the Beet

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We think of beets as a winter food, but as Eastern Europeans know, the red roots are a refreshing summer item when served cold. Rich in folate and a good source of vitamin C, with an extra dose of protein from sour cream or goat's milk, this smoothie is a lighter take on borscht.

Servings: Serves 6

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Ingredients

1/2 cup low-fat sour cream or goat's milk
1 large beet (7 ounces)
1 large shallot, sliced (1/4 cup)
3 tablespoons fresh dill
2 tablespoons fresh lemon juice
1/2 teaspoon salt

Directions

Fill bowl with ice water, and set aside.

Cook beet in large pot of boiling salted water 25 minutes, or until beet is tender. Drain, and transfer to ice water to cool.

Peel beet, and thinly slice. Puree in blender with 1 cup water until smooth. Add sour cream, shallot, dill, lemon juice, and salt. Puree until smooth.

Nutrition Facts

Calories 47, Total Fat 3 g, Saturated Fat 2 g, Cholesterol 8 mg, Sodium 228 mg, Carbohydrate 6 g, Fiber 1 g, Protein 1 g, Sugars 3 g.
Percent Daily Values are based on a 2,000 calorie diet

How to Make Smoothies

Don't spend another dime of your hard-earned cash at expensive fruit smoothie shops -- you can whip up your own smoothies at home in a standard blender, using fresh or frozen fruits and juices. Once you know the basics for how to make smoothies (the secret is all in the fruit-to-liquid ratio), you can easily adapt the recipe to include your favorite fruit, the season's best picks or whatever you have on hand. Homemade smoothies are often more nutritious than the kind you buy at a shop because you have control of the ingredients and can skip the added sugar that some places add.

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