Beetroot and berry smoothie

I just googled ‘why do Norwegians eat so much beetroot?’. The thing is, I love beetroot. It featured heavily in my childhood years: sliced and pickled, quartered and roasted, carpaccio sprinkled with salt and dill. We had it a top of rye bread open sandwiches, as a simple salad, as a fermented pickle on the side of a plate and of course as a roasted root vegetable medley. To me, beetroot is the promise of health. It has that deep, earthy taste and in a plant based diet it delivers a big dose of iron. In this smoothie I used powdered beetroot. It is just as healthy but is takes away the time needed to peel and cook the beetroot making it a viable quick and easy breakfast option.

Ingredients

  • ‍1 tbsp of powdered beetroot or 1 small peeled cooked beetroot
  • 1 handful frozen berries
  • 1 date
  • 200ml almond milk
  • 1 small handful frozen kale
  • 1/2 frozen banana
  • Optional add ons
  • 1 tsp chia seeds
  • 1tbsp fresh berries
  • 1 tbsp flaked almonds

Method

Place the beetroot, frozen berries, milk, date, kale and banana into a blender and blend until smooth. Pour into a glass and top with berries, almonds and chia.

Enjoy!

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