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beet cake, and pink smoothie, here I come

By Robyn Openshaw, MSW | Sep 14, 2008

Ten and the Giant Beet

Look what I pulled out of my garden!    Tennyson is holding  a beet, the size of a cantaloupe, now washed, peeled, and cut into chunks in my freezer.   I love fall, when we can pull all the produce out of the garden and put it in jars (fermented) or in the freezer against the winter.   I hope if you’re not gardening this year, you get ready to do it next year (or plant now for a late fall/early spring overwintered crop).    It’s the #1 way to save money eating a plant-based diet.   And #2, of course, is owning a large freezer to stock up on garden and local, seasonal produce.

(See beet recipes in Ch. 5 of 12 Steps, plus the beet cake and pink smoothie recipes in your Jump-Start Basic recipe collection.)

Posted in: 12 Steps To Whole Food, Gardening

11 thoughts on “beet cake, and pink smoothie, here I come”

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  1. I had no idea you can freeze beets? So I can just cut them up and freeze them, no blanching?

  2. http:// says:

    Yes. You don’t have to blanch them, although that would probably make the skins slip off easily (while killing some enzymes). I just cut the skin off much like you’d pare an apple, and then chop into chunks.

  3. I have a beet in my fridge but I don’t know if it is still good. When I was making some of those recipes, I bought too much. How long do they last in the fridge? Should I just put it in the freezer?

  4. http:// says:

    They last a long time because they’re root vegetables (like potatoes, onions). It’s still good if it’s not slimy or moldy or anything. Yes, put it in the freezer, but peel it first, and chop it into pieces the size you’ll use.

  5. Anonymous says:

    Robyn: Can we use the beet leaves in our smoothies? I hate to waste anything. Love beets. Gonna make raw borsht later this week. yum!

  6. http:// says:

    YES, definitely use the beet greens (stalks, leaves, and all) in your green smoothies. I just drank one with the beet greens in it, a minute ago! Double the nutrition of the root vegetable itself, but with virtually no sugars.

    Use radish, turnip, and carrot tops, grape leaves, and the outer cabbage leaves in smoothies. (The outer cabbage leaves, by themselves, could fill up my whole freezer, so I have to compost lots of them, and my dogs eat them.) Put the lambsquarter and morning glory (greens, not flowers) that you pull out of your garden in green smoothies, too.

  7. Anonymous says:

    Robyn

    I have read that crucifurous veggies should be eaten slightly cooked becasue of thyroid issues and digestablilty and I see you using them alot in smoothies. Is this a concern???

    Thanks

    1. Robyn Openshaw, MSW says:

      Michael, I don’t think it’s a concern, unless they personally cause gas for you. I don’t use them much in smoothies–just personal preference. I use some cabbage, and occasionally broccoli, but not most days.

  8. Anonymous says:

    I don’t peel my beets when juicing ever. That’s news to me. They sure are a great tasting food! Great pictures. Enjoy.

  9. Anonymous says:

    I use my Salad Shooter to shred the beets and them put them in freezer bags. They last quite a while and taste great when they are thawed!

  10. Anonymous says:

    Robyn, At my house i have a lot of weeds that have a white flower. Not flower exactly. Some kind of white beebee flower thing. It tastes kind of cabbagy to me. I put a little into my alfalfa smoothie. Did not seem to hurt me. Any idea what it is?

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