Beet and Berry Smoothie Bowl (Printable)

A vibrant blend of sweet berries and earthy beetroot, topped with crunchy granola and fresh fruit for a nutritious start to your day.

# What You'll Need:

→ Smoothie Base

01 - 1 small cooked beetroot (about 2.8 oz), peeled and chopped
02 - 1 cup (5.3 oz) frozen mixed berries (strawberries, blueberries, raspberries)
03 - 1 ripe banana
04 - 1/2 cup (4 fl oz) unsweetened almond milk or plant-based milk
05 - 1/2 cup (4.2 oz) plain Greek yogurt or coconut yogurt
06 - 1 tablespoon chia seeds
07 - 1 tablespoon maple syrup or honey (optional)

→ 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 for garnish (optional)

# How to Make It:

01 - Add beetroot, frozen berries, banana, almond milk, yogurt, chia seeds, and maple syrup to a high-speed blender.
02 - Blend until smooth and creamy, scraping down sides as needed. Add additional milk if thinner consistency is desired.
03 - Divide the smoothie mixture evenly between two serving bowls.
04 - Arrange granola, fresh berries, kiwi slices, pumpkin seeds, shredded coconut, and mint leaves over the smoothie base as desired.
05 - Serve immediately while the smoothie base is still chilled and toppings maintain their texture.

# Expert Advice:

01 -
  • It tastes like indulgence but fuels you for hours without the crash.
  • The deep magenta color is naturally striking, which secretly makes breakfast feel like a small celebration.
02 -
  • Frozen berries are non-negotiable here; they create the texture without diluting the flavor, whereas fresh berries will make things watery and sad.
  • The beetroot must be cooked and cooled before blending—raw beetroot adds a sharp, sometimes unpleasant flavor that takes over everything else.
03 -
  • If your blender struggles, let the frozen berries sit out for five minutes while you prep everything else—you're not thawing them, just taking the edge off so the motor doesn't work too hard.
  • Chop the beetroot into small pieces before blending; large chunks can get stuck around the blades and leave you with unblended chunks that taste startlingly sharp.
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