Beetroot Smoothie
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Beetroot Smoothie

Submitted by: Anita Seery

Prep Time: 10 Minutes

Cook Time: 0 Seconds

Servings: 3

This was my favorite pregnancy food, and it is a family favorite still. Freeze it and you have a healthy ice cream!


    2 beets

    6 pickles, dill, gherkin, organic

    1 dsh. flaxseed oil

    1 hndfl. ice

    6 oz. Greek yogurt


Start with 2 medium bulbs of beetroot (or use a can of preserved baby beets and drain it). Combine beets, pickles, a small dash of flaxseed oil (this adds a nutty hint and is also full of omega-3s), ice, and Greek yogurt in a blender and blend until smooth and frothy. Pour into cold glasses for a refreshing salad tasting drink. This is my power house drink - it has so many nutrients and energy in one healthy punch.

If it is a lot to drink all at once, you can refreeze and have it as ice cream later. Be warned: it is sharp on the tongue. But as I mentioned earlier, it was a pregnancy food I craved :)

Please try it and tell me if I'm just weird with my taste buds haha.

*Note: Sometimes I throw in a handful of ice but if the yogurt is frozen I don't bother... the frozen yogurt crystals give it the ice cream texture.