This beet smoothie recipe is a contribution from our son, Eric, hence the name, Eric’s Beet Smoothie.

There is nothing more beautiful than the deep, red color of beets. You just have to love how the rich color makes a beet smoothie pop, as you can see from the photos. Beets can stain your hands, cutting board and other items when you’re handling them, but beet stains wash off easily, if you don’t wait too long. Beets can be eaten raw, roasted, baked, grilled and are great in salads. Pickled beets are a traditional food in many countries. You may be familiar with borscht – a soup made from beets and served cold served in many Eastern European countries.

Whenever possible, buy organic beets and if you can’t afford to buy organic, regular beets will do just fine. Just be certain to wash the beets and greens well under cold running water and for non-organic beets, use a vegetable wash to remove pesticides or wax. The beets you buy should look as they were just pulled up from the earth. The green, leafy portion should be blemished-free and have a vibrant green color – they should not be limp and bruised. We use both the beets and greens in our smoothies. Usually, we finely chop the remaining greens and saute them in olive oil, with crushed garlic and sea salt and serve them with whatever evening meal we’re having that day.  Don’t forget, a beet smoothie is a great way to start your day!