Pink Dragon Smoothie

 

I feel like I am often in a breakfast rut. I’ll get sick of toast easily, but then muffins can get boring too, so I occasionally switch it up with smoothies. I tried a raspberry banana chia smoothie that was “meh”; a peanut butter banana strawberry smoothie that was fine; and a matcha chia pudding with strawberry compote that I made too early in the morning to have good light for photos. But this pink dragon smoothie was so pretty! Plus, it’s got beets, which helps with the color. The only thing I would change next time would be to add more protein. I bought pumpkin seed powder recently, but wonder whether it would change the color too much. What’s your favorite protein powder? 

1 ½ cups unsweetened soy milk (or lactose-free milk of your choice) 

½ cup lactose-free plain whole-milk Greek yogurt 

1 small (2 oz.) canned or refrigerated cooked beet, quartered (about ¼ cup) 

1 cup frozen raspberries 

1 3 ½-oz. package frozen dragon fruit purée (pitaya) 

1 pinch of kosher salt 

2 tsp. agave nectar or honey (optional) 

Combine all ingredients in a blender, starting with soy milk and yogurt. Process until smooth, about 1 minute.