They may be still in season and there are many options preparing dishes with beetroots. For me they never had that much of an appealing flavor on their own. I always found them rather bland but this is where food pairing comes into play. Our sense of smell plays a larger part than actual sense of taste with food and the delightful sweet smell drew me to this morning booster. The scent of the fresh strawberries masks the blandness of the beets.
I took a shortcut on this one to save prep time. I bought precooked beetroots which could be stored in the freezer. It gave me piece of mind that I have I have beets all week long for smoothies, quick breakfasts or as an addition to a lunch, like a fresh sandwich like grated beets, grated carrot and baby spinach on wholegrain bread, a main meal such warm lentils with beetroot and ricotta.
Prep Time: 3 mins
Cook Time: 3 mins
2 small beets, Cooked, peeled and chopped roughly
125 g strawberries
240 ml milk
150 g ice
1. Place all of the ingredients into a blender.
2. Blend until smooth.