1 cup pineapple juice
1 cup low-fat or nonfat vanilla yogurt
1 cup fresh or frozen strawberries
1/2 cup fresh or frozen blueberries
1/2 cup canned beets, drained
1. Combine all ingredients in a blender.
2. Blend until smooth.
3. Serve immediately.
4. Refrigerate or freeze leftovers within 2 hours.
For a thicker smoothie, use frozen fruit instead of fresh fruit. Use plain yogurt and 1/2 teaspoon vanilla. Add a banana. Use fresh beets.
More About Beets
How to Select
Choose beets with firm, smooth skins and non-wilted leaves if still attached. Smaller ones are more tender.
How to Store
Cut tops off 1 inch above root. Wrap leaves and stems in damp paper towel. Refrigerate tops and beet roots in separate plastic bags with some air holes. Use tops within a few days. Beet roots can last 1-2 months.
How to Prepare
Rinse tops. Scrub beets softly in cold water. Use tops as greens by chopping in salads and stir-fries. Eat beets raw by grating into salads. Cook beets by steaming, microwaving, broiling or boiling until tender.
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