Beet berry smoothie bowl

Beet-berry smoothie bowl

The trouble with putting weird ingredients in your smoothies is that you’re never quite sure how the end result will taste.

Then, by the time you’ve blended the whole thing up, if it tastes bad you’ve wasted perfectly good food (and in my case you’re left without brekkie).

Luckily this experiment worked!

But before I give you the recipe, can we talk about the amazingness of beets? These fab little root veggies are packed with goodness from top to toe. They’re full of antioxidants and even the green leafy bits contain plenty of iron and vitamins. Researchers reckon they’re good for reducing blood pressure and the risk of heart attacks and strokes.

It might not be to everyone’s taste, but have you tried eating beetroot raw? It’s the best way to ensure none of its nutrients are lost in the cooking process. I’ve been known to slice it thinly and add it to a salad and, if you have a good blender, you don’t need to cook it before mixing into a juice (or smoothie, in this case!)

Beets are long-lasting too. Unlike most fresh veg, beetroot without the greens will keep in the fridge for a good couple of weeks. Cook it and freeze it to make it last even longer.

The only annoying thing about beetroot is the way it stains your hands. But given it’s overachieving in so many other areas, I think I can let that one go. Plus, I’m told lemon juice will get the stains right out – perfect!

Raw beet berry smoothie bowl

(Serves 2)

Ingredients

  • 1 medium-sized beetroot
  • 1/2 cup spinach
  • 1/2 cup frozen mixed berries
  • 1 banana
  • 1/2 cup unsweetened almond milk
  • 2-3 tbsp full-fat natural yoghurt
  • 1 tbsp spirulina powder

Method

Peel the beetroot and chop up into cubes small enough for your blender to handle. If you don’t have a powerful blender, I’d recommend cooking the beetroot first and defrosting the berries before blending. Or, just opt for fresh berries instead.

Place the veg in the blender first, then the frozen berries, banana, yoghurt and spirulina. Pour over the almond milk and blend until smooth.

Transfer your smoothie into bowls and top with whatever you fancy – I used homemade matcha granola (delicious!)