Beetroot and berry smoothie
A deep pink smoothie where berries and banana cover most of the earthy beetroot. Thick, cold and a startling colour.
Made without gluten ingredients.
Method
- Chop the cooked beetroot (vacuum-packed, not in vinegar) into small chunks and peel the banana.
- Add the beetroot, frozen berries, banana, oat milk, ground almonds and maple syrup to a blender.
- Blitz on high for 1 minute, scraping down the sides once, until completely smooth with no flecks of beetroot.
- Taste, and add another teaspoon of maple syrup if you want it sweeter, or a splash of oat milk if it is too thick.
- Pour into two glasses.
- Drink it straight away.
Tip Rinse the blender straight away, as beetroot stains plastic jugs.
Per portion
| Energy | 222 kcal |
| Protein | 5 g |
| Carbohydrate | 31 g |
| of which sugars | 24 g |
| Fat | 8 g |
| of which saturates | 1 g |
| Fibre | 6 g |
| Salt | 0.22 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- beetroot100 g
- frozen berries150 g
- banana1
- oat milk250 ml
- ground almonds20 g
- maple syrup1 tsp
