Lunchbox Smoothie
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Greek yogurt, tender leafy greens and nutritious red beets; it’s lunch in a glass…Bring to work in a thermos, with a few whole wheat breadsticks and you’re good to go.
- Prep time
- 9 mins
- Yield
- 2
Ingredients
- 4 small lightly cooked red beets , or refrigerated vacuum-packed cooked baby beets, such as Melissa’s or Trader Joe’s
- 1 teaspoon raw sugar, Optional
- 8 ounces non-fat plain Greek yogurt
- 1 cup packaged baby beet greens , or tender greens from baby beets
- 1 small bunch watercress, stemmed
- 1 Kirby cucumber, peeled and chunked
- 2 teaspoons fresh dill coarsely chopped, or more to taste
- pinch sea salt
Instructions
- Puree beets and 8 ounces ice cold spring water with immersion or counter-top blender. Add sugar, if using, beet greens, watercress, cucumber and dill. Blend until smooth. Add Greek yogurt in two parts, blending until frothy. Add lemon juice and sea salt to taste. Blend again briefly. Serve.
