Beet and berry smoothie

I like the beetroot-berry combo: two purple foods that taste great together. Plus, adding beetroot sneaks a vegetable into what would otherwise be a fruit-filled smoothie, increasing fibre and nutrition. I cook the beetroot to make it easier to digest (and to help make the smoothie a bit creamier), but feel free to go raw if that’s your thing. See my beetroot and raspberry soaked oats for another spin on the pairing.

Feel like a smoothie bowl instead? Use (coconut) yoghurt instead of milk, then top with your favourite goodies: cacao nibs (unsuitable for the hypoallergenic diet), coconut, puffed quinoa, buckwheat flakes, fresh berries, pomegranate seeds, toasted and chopped almonds . . .

Beet and berry smoothie

Makes one large portion
  • 1 x small-medium cooked beetroot
  • 1 cup x berries (I used half blackberries and half raspberries here)
  • 1/2-1 cup x coconut milk, depending on your thickness preference
  • 2 tsp x carob (to keep it hypoallergenic) or raw cacao
  • 1 TBSP x almond butter
  • 1/2 tsp x cinnamon powder
  • Optional add-ins: freshly ground flaxseed, chia seeds, maca powder

Instructions

Add smoothie ingredients to a blender (or use a stick blender). Blend until smooth, adding extra milk or water if necessary to achieve desired consistency.

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