Beets for breakfast! If you don't see yourself peeling beetroot as part of your morning routine, you'll love this food prep tip. What we like doing, is peeling, quartering, and then freezing beetroot on a meal-prep Sunday. Freezing beetroot makes it a lot easier to add it to your breakfast smoothie. Simply add the frozen (raw) beetroot parts to your smoothie blend, as a high performance blender can blend it even frozen.
Beetroot is fibrous and the last thing you want is a smoothie that isn’t silky smooth. So blend it on high speed, and add frozen banana to create a creamy texture. As you can see in the picture, the straw stands up straight and that’s how creamy thick it gets, and silken smooth.
We find that, whether your vegan or not, dairy doesn’t go well with beet. There’s just no match for these 2 in a smoothie. We like using unsweetened soy milk which is a flavour that goes really well with beetroot. Then for flavour we also added cinnamon and dried dates. You don’t have to soak the dates as they’ll also blend in effortlessly and add natural sweetness to your smoothie.
Add a few almonds for healthy fats and protein, and berries for antioxidants and vitamins, not to mention great flavour! The beetroot is also a good source of Vitamin C, and adds iron and magnesium, dietary fiber, folate, potassium and manganes.
Blend it all up, and you’ve got so much goodness in a glass, all from whole foods!
- 1/2 beetroot (peeled, quartered and frozen)
- 1/2 banana, frozen
- 2/3 C mixed berries
- 2/3 C soy milk
- 1 tbsp almonds
- 1 tsp cinnamon
- 2 dried (pitted) dates
Add ingredients to your OmniBlend jug and blend on high speed for 1 minute. Use the tamper if necessary and don't add more liquid, for a thick & creamy result.