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Blueberry Beet Chia Pudding

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Cook Time 3 hours
Servings 1 Serving
Calories 385 kcal

Ingredients
 

  • ¼ cup (35g) Beet, chopped - About ½ of a small beet
  • ¼ cup (60g) Water
  • 1 cup (148g) Blueberries, fresh or frozen - About 1 dry pint of fresh blueberries or ⅔ of a 10-oz frozen bag
  • ½ tsp (2g) Cinnamon, ground - Available in spice jars
  • ¼ cup (48g) Pitted Dates - About 2 large Medjool dates
  • 2 tbsps (20g) Chia Seeds, ground - Available in spice jars
  • 1 cup (152g) Strawberries, sliced - About 5 large strawberries or ⅓ of a 1-lb clamshell

Instructions
 

  • Chop the beets into small pieces and steam them for about 10 minutes, or until soft.
  • Add the steamed beets to a blender with the water, blueberries, cinnamon and dates. Blend until smooth.
  • Pour the beet mixture into a bowl and whisk in the chia seeds. Let stand for 10 minutes to thicken slightly then divide between jars/containers. Refrigerate for about 3 hours, or until set.
  • Remove chia pudding from the fridge. Add strawberries and enjoy!

Notes

  • Save Time: Buy canned beets. Make sure they are not pickled!
  • Storage: Do not freeze the chia pudding. Only store it in a refrigerator.

Nutrition

Calories: 385kcalCarbohydrates: 83gProtein: 6.8gFat: 7.1gFiber: 18.7g