Name: Strawberry Beet Smoothie Pops
Prep time: 10 min
Total time: 10 min
Ingredients: 1/2 cup cashews; 1 1/2 cups orange juice; 2 teaspoons orange rind (finely zested); 1 cup beets (peeled and roughly chopped); 3/4 cup strawberries (quartered)

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Take your favorite strawberry beet smoothie and freeze it for these delicious and healthy snacks!

Yes, beets in a smoothie are a thing. No wonder, just look at that gorgeous color.

Add some strawberries for extra sweetness, orange juice to balance the flavor and some cashews to keep it creamy!

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Three bright pink popsicles with flowers on a metal tray.

I was late to the smoothie bandwagon, but after getting my Vitamix, I embraced it whole-heartedly.

I know beets are a love them/hate them kind of vegetable, but this beet smoothie recipe is going to turn you all into beet lovers! If you already are a beet lover, you'll want to have a jar of these Pickled Beets in your fridge at all time.

Even kids love these! Believe me, you can't tell there are beets in these smoothie popsicles, except for that gorgeous color!

One vibrant pink popsicle on a metal background with zinnia flowers

Ingredients:

Cashews - these help keep the smoothie popsicles creamy, it also makes them dairy free.

Orange juice and orange rind - really balances out the sweetness of the beets and the strawberries.

Beets - once you try this, you'll be putting beets in all your smoothies! Save some and make this Beet and Blood Orange Salad!

Strawberries - organic if possible. Save some for these Strawberry Banana Yogurt Popsicles!

Instructions

Soften the cashews in boiling water for about 10 minutes.

Zest the orange.

Peel and roughly chop the beets.

Core and quarter the strawberries.

Drain the cashews and add them to the blender with a ½ cup of the orange juice. Process until it's smooth.

Then add the rest of the orange juice, the zest, the beets and the strawberries and process until smooth.

Pour into 8 popsicles molds and freeze, or you can pour in a glass and enjoy as a smoothie.

Here's how I do pops. I use pop molds similar to these. I fill them up about a half inch from the top. Instead of putting the plastic stick in them, I set them in the freezer for about 40 minutes to an hour and then insert a wooden stick. There's just something about eating pops off a wooden stick, I have to have it!

After they've frozen solid, I unmold them one at a time, by lowering them into a glass of water. It usually only takes about 20 seconds. Then I wrap them in wax paper and place them all in a ziploc bag back in the freezer. Easy peasy.

I found the recipe for these in Donna Hay's Fresh & Light Magazine. She called for raspberries, which I didn't have, but I did have some juicy ripe strawberries.

So feel free to make them with raspberries!

These are so good. A little creamy from the cashews with a sweet tart flavor from the strawberries and beets!

I've done a whole round up of Fruity Popsicles if you are looking for more!

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Recipe

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Three Bright pink popsicles with flowers on a tray.

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