My mother loved me. Not only because I was her child, but because I gladly ate vegetables and actually liked them, including beets. So mom and I shared an affinity for beets prepared numerous ways. Well, I can no longer tolerate a beet sandwich (sliced, cooked beets on sourdough bread slathered with mayonnaise) or a beet salad. But my love for beets hasn't changed one bit. So Tom harvested the beets from our garden; I boiled them in their skins and then placed them in cold water to make the skins slip off easily. (Mom taught me so well!) Then I contemplated what I would do with these beautiful jewels. I started with a puree of beets and kefir and discovered it was delicious. Then I turned around and saw the last of the garden blueberries sitting on the table. Hmmmm....blueberries and beets? Why not? Wow! Not only was it beautiful; it was tangy, tasty and nutritious. Try it and be surprised. And thank your mother for making you eat your vegetables. And for loving you even when you don't.
1/4 cup low-fat plain kefir
1 cup sliced, cooked beets, chilled
1/4 cup fresh blueberries
Puree all ingredients in a blender. If the ingredients are chilled prior to blending them, just eat and enjoy. Otherwise, I suggest chilling it for about 30 minutes.
Servings per recipe: 1
Serving Size: Approximately 1 cup
Total Fat: 1 g
Cholesterol: 3 mg
Sodium: 139 mg
Total Carbs: 24 g
Dietary Fiber: 6 g