Red Blend: Raspberry-Beet Base Blend

From Missy Chase Lapine's "Sneaky Blends" cookbook. This will be helpful for other recipes from her book, which will be added to this Sneaky Veggie community. "This 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 this 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."

Updated at: Thu, 17 Aug 2023 06:01:19 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories108.5 kcal (5%)

Total Fat1.3 g (2%)

Carbs24.8 g (10%)

Sugars10.1 g (11%)

Protein2.7 g (5%)

Sodium22.8 mg (1%)

Fiber12.9 g (46%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

2beets

medium

4 cupsfrozen raspberries

water

filtered

Instructions

Step 1

Preheat the oven to 400 degrees

Step 2

Cut the ends off of the beets, peal, and cut them into chunks (around 1 inch).

Step 3

Place on a baking sheet and roast for about 35 minutes, until tender.

Step 4

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.