This raspberry-beet blend is the most gorgeous color—and that rich pigment is where its great nutrition comes from. And even if you think you don’t like beets, you’ve got to give this a try. The raspberries take down some of the earthiness of the veggie; but because both have lots of natural sugars, you can sweeten many dishes with t his blend without adding actual sweeteners (or at least use much less of them).
I love to roast beets to enhance those natural sugars, but if you don’t have time, it’s fine to sub in canned peeled-and-cooked beets, or the ready-to-eat kind you can find in the fridge case in the produce aisle. Be sure to use this blend in the ever-savory recipe for my Raspberry-Glazed Pork Tenderloin with Roasted Broccoli, and try it in luscious desserts like my Berry Crunch Smoothie Bowl or my favorite: Un-Devilish Devil Dogs. Enjoy all these recipes and more in my cookbook, Sneaky Blends.
Makes 2 ¾ cups
2 medium beets
4 cups frozen raspberries
Preheat the oven to 400 degrees. Cut the ends off the beets, peel, and cut them into chunks (around 1 inch). Place on a baking sheet and roast for about 35 minutes, until tender. Meanwhile, rinse the raspberries in cold water to thaw slightly; drain well. Puree the berries and beets with 2 to 3 tablespoons of filtered water until smooth, adding more water as necessary.
Nutrition facts (per 1⁄2 cup): 49 calories; 0 g fat; 23 mg sodium; 17 g carbs; 7 g fiber; 11 g sugar; 1 g protein