Beet and Banana Smoothie

1 Reviews
100% would make this recipe again

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Preparation : 10 min Cooking : 25 min
160 calories/serving

Ingredients

1 beetroots 130 g
1 bananas, small, ripe, chunks 150 g
1/2 cup blueberries, or other berries 60 g
1/4 cup Greek yogurt, plain, 2% M.F. 65 g
1 cup milk, skimmed, 0% 250 mL
2 tsp chia seeds 7 g

Before you start

A blender or food processor will be very useful for this recipe.

Method

  1. Prepare the beets: boil or steam them about 25-30 min. Let the beets cool down a few minutes, then peel them and dice into 1,5 cm pieces. Chill the beets completely before making the smoothie.
  2. Place the all the ingredients in a food processor or blender.
  3. Process on the highest speed until a well-blended purée forms, about 1-2 min, stopping to scrape down the sides of the container once or twice. Serve.

Observations

Beetroots may be cooked in advance. If a very high speed blender is used (such as Vitamix), raw beetroots may be used.

Nutrition Facts Table

per 1 serving (280 g)

Amount

% Daily Value

Calories

160

Fat

2 g

3 %

Saturated 0.7 g
+ Trans 0 g

3 %

Cholesterol

0 mg

Sodium

100 mg

4 %

Carbohydrate

28 g

9 %

Fibre

4 g

16 %

Sugars

20 g

Net Carbs

24 g

Protein

9 g

Vitamin A

10 %

Vitamin C

14 %

Calcium

21 %

Iron

4 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Bone-healthy, Heart-healthy
Excellent source of  :
Vitamin B12, Vitamin D
Good source of  :
Calcium, Folacin, Magnesium, Manganese, Phosphorus, Potassium, Vitamin B2
Source of  :
Copper, Fibre, Niacin, Omega-3, Pantothenic Acid, Selenium, Vitamin A, Vitamin B1, Vitamin B6, Vitamin C, Vitamin K, Zinc
Low  :
Cholesterol, Fat, Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 1
Vegetables ½
Milk and Alternatives ½
Fats 0
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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