Beets Smoothie
A refreshing and filling drink of beets and curds with salt and cumin! Awesome for the summer!
Servings: 5 glasses
Calories:
Equipment
- Foil
- Oven
- Knife
- Blender
Ingredients
- 1 Beetroot small one
- 250 ml curds
- 200 ml Water
- 3 teaspoon cumin powder
- ¼ teaspoon Asafoetida Powder
- Salt to taste
Instructions
- Wash, peel and slice the 1 Beetroot.
- Wrap the beet in an aluminium foil and bake at 200C/390F and bake till soft. I needed 10 minutes.
- Let the foil cool completely then remove the beetroot.
- Add the slices to the blender with 200 ml Water and crush the beets till you get a fine paste.
- Next, add the 250 ml curds, 3 teaspoon cumin powder, Salt and h¼ teaspoon Asafoetida Powder.
- Run the blender till you get a nice homogenous mixture. Take care not to beat for long or the butter will separate.
- Adjust the thickness.
- Serve immediately.
Notes
In case you are planning to serve on ice reduce the water to about 1oo ml.