I know, I know. This blog is titled Wine with DINNER and my very first post is about neither wine nor dinner. But stick with me, I promise I haven’t led you astray. This blog is really about a balanced approach to enjoying the culture of the table (food, wine and all), on a daily basis. And a clean, energizing start to the day is incredibly important to the balance.
For my family, that means a smoothie. Every day. Even on vacation, if I can get my hands on a blender, no matter how rusty. Because I know that if we get this nutrition-dense concoction right off the bat, no matter what else goes down that day, we’ve already knocked out a huge portion of our fruit-veggie-vitamin-mineral requirements.
Given the frequency of my smoothie-making, I’ve had to get creative with my combos, to ensure that my kids keep slugging them – and that I don’t get bored and fall out of the habit. This bright fuchsia Strawberry-Beet Smoothie is one of our favorites, and is in regular rotation. The earthiness of the beets is balanced by the brightness of the fruit. And you can sneak in a handful of the beet greens for extra nutrition without throwing off the sweetness (or turning the smoothie an unappealing murky color). I highly recommend using frozen, organic strawberries if it isn’t peak strawberry season – organic is important, as strawberries are one of the most heavily sprayed crops, and with frozen you’re more likely getting fruit picked at the height of ripeness. Much better than the pale, mealy fresh versions you find out of season.
One final note: I use a Vita-Mix, which is a heavy-duty high-powered blender. If you get serious about the smoothie habit, you might want to consider investing in one. But this recipe totally works with a regular blender, just steam or roast the beets first.