Kids Eat Beets!
Our journey with beets began with smoothies, weird eh? Well, I learned that you could juice beets even the leaves and make this amazing PINK juice. So, I would gradually add a bit more and a bit more beet juice to our smoothies until we got use to the taste, they sure were beautiful! Here is a beet smoothie recipes from my book you can try with your family: (you can also use a processed beet juice blend from a co-op or Trader Joes)
1c. Organic Apple Juice
1c. Frozen Blueberries
1/2 c. Frozen Organic Raspberries
2 Ripe Frozen Bananas
3 T. or more beet juice
Put in blender, puree to smooth! Enjoy!
To make smoothie time easier here are some tips:
1. Juice your beets and freeze them in ice cube trays. When frozen pop from tray and put in large container in your freezer. When making a smoothie grab a 1-3 (or more if you LOVE beets) “beet” ice cubes and toss them in the blender with the other ingredients!
2. If you have a high power blender you can chunk up your beets in fourths and freeze them. Then just take a few frozen “beet” chunks and toss them in with your smoothie ingredients and puree to smooth. This adds the pulp of the beet in as well and adds a bit of texture. This took a while until my kids enjoyed our smoothies this way, kind of an “advanced” smoothie (hahahaha…)
3. Always use frozen fruit like bananas in chunks, strawberries, blueberries, pineapple, etc…. then you don’t need ice and get a smoothie packed with nutrients!
Grate 1 large beet (organic peel and all)
Mix 2 T. Flax meal with 6 T. water and let sit until it turns into a gel, then dump it into a large bowl with 1/2 c. coconut sugar, 1/2 c. olive oil, 1/4 c. cranberries, 1/2 c. chocolate chips (Enjoy Life brand), orange zest from 1 orange (set aside)
Mix in a smaller bowl 1 cup Bob’s Redmill all purpose GF flour, 1/2 tsp. cinnamon, 1/4 tsp. sea salt, 1/2 tsp. baking soda
Pour dry ingredients into wet, mix with a wooden spoon until mixed well- do not over mix.
Place in 10 lined muffin tins and bake at 350 for about 20 minutes. (Toothpick test: insert toothpick, if it comes out clean- done, if not cook a bit longer)
FROSTING (Optional- good without it) 4 oz. Tofutti Cream Cheese, 4 oz. Smart Balance or Coconut Butter, 1 C. Powdered Sugar, 1 tsp. vanilla extract (GF) Cream Tofutti and Butter, add sugar and vanilla. Spread a small layer over cupcake and I refriedrgate them!
To make muffins easier:
Grate up beets and freeze each one in a ziplock bag. Write muffins on the front of it and then your beets are all ready to go all winter long! Make sure when they defrost that you add all the JUICE as well as the beet or you will get some dry muffins!
My kiddos are still getting use to this one but I LOVE it. I slice my beets real thin and then toss them in when I roast or grill veggies. I put all my veggies in a big bowl (I usually use season veggies like summer: zuchinni, tomatoes, baby red potatoes, green beans, carrots/winter: winter squash, potatos, carrots, turnip) toss them lightly in olive oil and then grill or roast with a touch of sea salt and pepper!
Slice up beets thin and freeze. Remove juice and pat dry before adding them into the other veggies.
Slice beets really thin. Toss in olive oil lightly. Place in single layer on a cookie sheet and spinkle lightly with sea salt. Bake in 350 degree oven until crisp! Allow to cool and yummy!
NO MORE EXCUSES for leaving beets out of your diet! Enjoy! Facebook and tell us what way your family likes beets best! One of the above recipes or one of your own!