Here’s an adaptation of a Pomptonian recipe offered as samples at Princeton Public Schools. Beets can be used
either raw or cooked. To cook, simmer whole beets in water until tender, then drain and cool before rubbing skins
off. Wear gloves and an apron; beet juice is also a very effective dye! Adjust proportions and add other ingredients
to taste (a splash of orange juice, a topping of granola…). Source: https://www.freshfromzone7.com
1 servings
Ingredients
- ¼ cup beets, cooked, cooled, and diced
- ¼ cup plus 1 tablespoon frozen thawed strawberries or
- mixed berries
- ½ cup plus 2 tablespoons plain Greek yogurt
- 1 tablespoon plus 1 teaspoon milk
Directions
- Blend, with ice, if desired