Happy New Year!
It’s surprising how quickly the holidays pass — one moment it’s Christmas, the next it’s January. I hope you had a lovely Christmas and New Year’s. We spent ours with family, playing with the kids and indulging in many delicious dishes and sweets. I come from a family of great cooks, so eating well (and a lot) is basically a tradition for us.
If you overate during the holidays and now want to dial things back a bit, light, nourishing meals are a perfect way to start the year.
Before I get to the recipe for this bright and healthy Beet and Raspberry Smoothie, I want to share a quick home update.
Paul and I finally tackled the guest room makeover after our vacation. What was once an unfortunate Barbie-pink room with zebra-duct-tape trim needed a full refresh. A job we expected to finish in two days stretched into three once we started removing the tape. It pulled up paint in large patches, and sanding didn’t do the trick. We ended up carefully peeling away the damaged paint and repainting most of the doors — a slow, tedious process but worth the result.
The lesson? Don’t use duct tape as decor.
In the end the room looks calm and sophisticated with a soft sage green and crisp white trim — a welcome change from electric pink.
So why mention painting when I’m sharing a smoothie? Because when life is busy — projects, errands, or a full calendar — smoothies are an easy way to eat well. If you don’t have time to chop and prepare a salad, a smoothie is a fast, nutrient-packed alternative: minimal prep, quick cleanup, and no chewing required.
I keep cooked beets on hand for salads or a quick side dish. Paul isn’t crazy about them, but I love their tender, earthy sweetness. Beets are especially good when you want a gentle cleanse after indulgent holiday eating — they’re rich in antioxidants, help reduce inflammation, and support liver detoxification.
This smoothie pairs beets with antioxidant-rich raspberries. Chia seeds add fiber and a bit of protein; fresh ginger helps with digestion; coconut water provides electrolytes, potassium, and magnesium; and a handful of dark leafy greens boosts the nutrient profile without changing the flavor much. The result is energizing, detoxifying, and delicious.
Even in cold weather this smoothie feels satisfying. The ginger gives a gentle spice, raspberries add bright tang, and beets contribute earthy sweetness and a stunning magenta color — reason enough to make it. It’s a great substitute for a side salad or a light vegetable portion alongside a meal, and it gives a pleasant energy boost.
Beet and Raspberry Smoothie
This smoothie is detoxifying, energizing, and tasty.
Ingredients
- 1 cup coconut water (or milk/juice of choice)
- 1 cup cooked and cooled beets, roughly chopped
- 1/2 cup frozen raspberries
- 1/2 banana, previously frozen
- 2 tablespoons chia seeds
- 1/2 cup kale, spinach, or washed beet greens
- 1/2 inch fresh ginger, peeled (optional)
- Handful of ice cubes, if needed
Instructions
- Place all ingredients in a blender and process until smooth. Taste and adjust flavors — add more coconut water for a thinner consistency, or more berries for extra sweetness. Add a few ice cubes if needed and blend until smooth.
- Divide into two small glasses or one large glass for a single serving. Best enjoyed immediately.
Notes
If you need to cook beets: wrap washed beets tightly in foil and roast at 400°F (200°C) for 50–60 minutes, or until fork-tender. Let cool until you can handle them, then use a paper towel to rub off the skins. Slice or roughly chop and add to the smoothie. Store any leftover cooked beets in an airtight container in the refrigerator for up to a week; they’re also great in salads.