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–+ servings
Beet strawberry raspberry smoothie

Beet-raspberry-strawberry smoothie

Packed with nutrients. Loaded with flavor.
3.47 from 15 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Breakfast
Cuisine American
Servings 2 servings

Ingredients
  

  • 1-1/2 cups milk your choice
  • 6-8 ice cubes
  • 2 tbsp maca powder
  • 2 tbsp cacao nibs unsweetened (omit for migraine diet)
  • 2 tbsp buckwheat flour
  • 2 tbsp chia seeds
  • 2 tbsp hemp seeds
  • 2 beets small, or one large red
  • 2 handfuls raspberries (omit for migraine diet)
  • 3-4 handfuls strawberries

Instructions
 

  • Scrub the beets and remove the greens. Reserve the greens for another use or add them to the smoothie (not too many leaves). Cut off the little tail and the top and put the beet in chunks into the blender.
  • Wash the berries and add to the blender. You can leave the strawberry tops on if they are fresh.
  • Add all the other ingredients to the blend. Blend on high until smooth.

Notes

Per serving:
  • 348 calories
  • 13 g fat
  • 0 g cholesterol
  • 121 mg sodium (could be lower depending on milk)
  • 586 mg potassium
  • 44 g carbohydrate
  • 17 g fiber
  • 13 g sugars
  • 18 g protein
  • 8 Weight Watchers Points Plus
If you need to freeze berries, wash and let dry. Lay the berries out on baking sheets covered with parchment paper or silicone, with space between the pieces. Freeze until solid, then place in ziploc bags.