Strawberry and beet smoothie

Name: Strawberry and beet smoothie
Ingredients: 75 g small beetroot (1/2); 1000 ml water; 20 g tapioca pearls; 500 ml water; 100 g strawberries; 75 ml tomato juice

Beverages - Strawberry and beet smoothie by Blanduzia M. - Recipia

Strawberry and beet smoothie with cooked tapioca has a thick consistency, with soft pearls in the glass. The cooked beetroot and strawberries are blended with tomato juice, added gradually, until the drink has the consistency you like. I pay particular attention to the size of the beetroot: I choose a small one so its flavor doesn't cover the strawberries in the glass. Prep: 10 minutes. Cook: 50 minutes. Rest: 15 minutes. Total: 75 minutes. Serves: 2. About 75 kcal and 1 g protein per serving.

Ingredients

75 g small beetroot (1/2)
1000 ml water
20 g tapioca pearls
500 ml water
100 g strawberries
75 ml tomato juice

Preparation

1. Wash the beetroot and put it in a saucepan with 1000 ml water. Boil for 35 minutes, until a fork slides easily into it. Drain, peel and leave to cool for 15 minutes. 2. Bring 500 ml water to a boil, add the tapioca pearls and cook for 15 minutes, until translucent. Drain them. 3. Wash the strawberries and remove the stems. 4. Cut the beetroot into pieces and put it in a blender with the strawberries. Gradually pour in 75 ml tomato juice and blend until you get the consistency you want. 5. Pour the smoothie into two glasses and add 2 tablespoons of cooked tapioca to each.

Notes

You can replace the tomato juice with 75 ml orange juice for a fruitier note and a lighter color. A small beetroot cooks faster than a large one, and half of a large beetroot may weigh more than the 75 g used here, so check for tenderness, not just the clock. I admit, with an immersion blender at hand, I would have used raw beetroot. Small pearls soften faster than large ones, so make sure there is no white dot in the middle before draining them. The drink may separate a little after blending; stir it with a spoon before serving. For a cold glass at the table, the beetroot can be boiled earlier, and the smoothie blended just before pouring. You can serve it with a slice of toast topped with fresh cheese as a snack. Keep it covered in the fridge and drink it the same day; tapioca pearls harden after sitting in the cold.