All Recipes

Beet and Ginger Breakfast Smoothie

Serves: 4


1 lb Foxy Red Beets, tops removed

1 tsp olive oil

Pinch salt

2 cups baby spinach

2 cups almond milk

1 cup plain Greek yogurt

1 cup frozen pineapple

1 cup ice cubes

1 banana

1/4 cup apple juice

2 tbsp honey

4 tsp grated fresh ginger

1 tsp vanilla extract

1/4 cup hemp seeds


Preheat oven to 425˚F. Wrap beets, oil and salt in piece of heavy-duty foil; seal edges.

Bake for 35 to 45 minutes or until very tender; let cool completely. Peel and chop beets. (Can be refrigerated in airtight container for up to 3 days.)

In blender, purée beets, spinach, almond milk, yogurt, pineapple, ice, banana, apple juice, honey, ginger and vanilla until smooth. Divide among 4 tall glasses. Sprinkle with hemp seeds.

Tip: Substitute chia seeds for hemp seeds if desired.