I was a late beetroot adaptor. It was one of those veggies I just couldn’t get excited about; watching it sliding around in burgers and staining school sandwiches. It didn’t seem like it was for me. But as often happens, as I’ve gotten older I’ve come to see the light and now love beetroot. It has such a unique flavour and such an amazing colour. It’s quite versatile, but even better, it’s great for you. Beetroot is a great source of nutrients, including fibre, folate and vitamin C. I even used some beetroot juice as a natural food colouring for a biscuit recipe recently!
If you’ve read any of my other smoothie recipes before, you’ll know I love sneaking vegetables in – for example, in the Caramel Papaya Smoothie or my Banana Smoothie. I had a mission to get beetroot into a smoothie and I found the inspiration for this recipe in The Great Dixter Cookbook – (an excellent farm-to-table style cookbook that I love!).
The key to blending beetroot is to have a high powered blender and to blend it for a decent amount of time, otherwise it can have a lumpy texture. Also, it really needs to be pre-cooked the day before and left to cool in the fridge in a container.
I like to soak the chia seeds overnight so they are activated and easier to digest. If you don’t have frozen berries add some ice in, but frozen berries are ideal. Some other tips on ingredients:
- The mixed berries can be swapped for just frozen raspberries (you need something quite tangy)
- The coconut water can be swapped for any sort of milk
- The date can be swapped for a teaspoon or less of honey
- The chia seeds can be swapped for flaxseeds or oats (both best when soaked overnight)
- For some added goodness I like to add one of Orchard St’s beautiful elixir powders to this smoothie
- 1 cup frozen mixed berries
- 1 cup pre-cooked beetroot (boiled or steamed)
- 1 tbsp chia seeds
- 1 cup coconut water
- 1/2 tsp ground turmeric
- 1/2 coconut yoghurt
- 1 date
Add all the ingredients into a blender and blend until very smooth. Taste and serve immediately.