Beet and Berry Smoothie Bowl (Printer View)

Vibrant blend of berries and beetroot topped with granola and fresh fruit for a nutritious breakfast.

# What You'll Need:

→ Smoothie Base

01 - 1 small cooked beetroot (about 3 oz), peeled and chopped
02 - 1 cup (5.3 oz) frozen mixed berries such as strawberries, blueberries, and raspberries
03 - 1 ripe banana
04 - 1/2 cup (4 fl oz) unsweetened almond milk or preferred plant-based milk
05 - 1/2 cup (4.2 oz) plain Greek yogurt or coconut yogurt for vegan option
06 - 1 tablespoon chia seeds
07 - 1 tablespoon maple syrup or honey, optional to taste

→ Toppings

08 - 1/2 cup (1.4 oz) granola, gluten-free if needed
09 - 1/2 cup assorted fresh berries
10 - 1 kiwi, sliced
11 - 1 tablespoon pumpkin seeds
12 - 1 tablespoon shredded coconut
13 - Fresh mint leaves, optional for garnish

# Method Steps:

01 - Place beetroot, frozen berries, banana, almond milk, yogurt, chia seeds, and maple syrup if using into a high-speed blender.
02 - Blend until smooth and creamy, scraping down sides as needed. Add additional milk for thinner consistency if desired.
03 - Divide the smoothie base evenly between two bowls.
04 - Arrange granola, fresh berries, kiwi, pumpkin seeds, shredded coconut, and mint leaves on top as desired.
05 - Serve immediately and enjoy.

# Expert Advice:

01 -
  • The earthy sweetness of beets transforms ordinary berries into something that feels like you discovered a secret ingredient
  • You get to eat something that looks like a fancy cafe bowl but takes literally ten minutes to throw together
02 -
  • Over blending can make your smoothie bowl too thin and warm, so pulse and check rather than walking away while it runs
  • Using entirely frozen fruit is non negotiable for that spoon standing thickness that makes it feel like real food
03 -
  • If your beets are not particularly sweet, roast them with a drizzle of olive oil and pinch of salt the night before
  • Invest in frozen berries rather than fresh ones for this recipe, the icy texture is essential
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