Roasted Beet, Apple and Strawberry Smoothie

This smoothie could alternately be called “what to drink when the seasons are confused”.  I know how banal it is to blather on about the weather but the reality is that it does have a tremendous impact on what I do here, whether it be in the food I am able to purchase at the market, or the dishes that I am craving and want to showcase on the blog.  As a result, all of that has been a mixed bag lately.

In our little section of Upstate NY, we’ve gone from having snow on the ground (Yes, SNOW in late May of all times.) to temperatures soaring into the 90s, within a matter of days.  The ebbs and flows have reeked havoc on my gardens.  Both the peonies and the strawberries are late this year, and herbs like basil and mint are wilting, while the heartier “winter” plants are for the most part, chugging right along.

I find myself alternately searching for summer fruit (ripe red berries, squishy juicy peaches) and creating comforting, warming, recipes like the salad you see below (a mix of wilted chard greens, roasted beets, and a locally made ashy cheese).  This smoothie is something like that.  It’s a blend of earthy, sweet, and spicy all in one.  In New York State apple cider is typically available year-round (For my local friends, I bought a half-gallon at Wegmans and it tasted just as good as it is in September!), but if you can’t find it where you are a good quality apple juice will work just as well.

I like this smoothie so much that I think I’ll still be making it when (If?) the weather does eventually even out – and I hope that you’ll love it too!