Truly Outrageous Beet Salad Smoothie
Roasted beet and goat cheese salads may be the most ubiquitous — and tired, even — item on New York menus, but I still eat them. (Or, I did, when I still ate, slash went to restaurants.) Despite the salad incident two weeks ago, last night I tested out the old standard to see if it can hold its own against the straw.
The final product is not a a salad, but not exactly a smoothie, either. Dan took one look in the blender and accused me of eating paint. I’d prefer to think of it as a taste of the ’80s, and I love that this color can be produced with actual things from “nature.” Surprisingly enough, this tastes exactly like what’s in it: a roasted beet, two tablespoons of goat cheese, a tablespoon of ricotta, a handful of walnuts, a bit of olive oil, and rice milk to thin it out (the last of which you can’t taste at all). Not only does it measure up on flavor, but it covers some bases on the fat and protein fronts, too:
Calories: 212, Total Fat: 14.38g, Total Carbs: 12.03g, Protein: 7.98g
I can only assume the key to success here was leaving out the greens.
