Hot Pink Smoothie

I was excited about Janey's green smoothie post so I thought I'd post about the hot pink smoothies I make.  I have smoothies everyday for breakfast and alternate between the green and hot pink ones.  I'm no Green Smoothie Girl, but this is my version of her recipe.

1-2 cups water (or you can use coconut water or a mixture of water and coconut water)
1/2 medium beet
5-7 baby carrots (or 1 medium carrot peeled)
3-6 dates depending on size (pitted, of course)
1/4-1/3 cup nuts (I mainly use walnuts b/c they are cheapest at Costco.  But I've also used cashews and pecans)
2 tbsp flax seeds
1 tbsp coconut oil
1 banana
1/3-1/2 cup kefir (or 2 tbsp yogurt) - any flavor
1 tsp vanilla
8-12 frozen strawberries

Chop your ingredients and blend away!  I use a regular Oster blender for my smoothies.  I find that the more liquid I use, the better the blending process goes.  I usually blend all the non-frozen ingredients really well before adding the strawberries.  This usually makes a 3/4 blender size smoothie for me.  Enjoy!!

TIP:  I buy my beets with as much stem and leaf that I can find.  I cut the green leafy part off, wash really well and use that in my green smoothies.  I cut the red stems off, wash really well and use those in my pink smoothies.  So, nothing except the beet peel and root gets thrown out.