Beet and Berry Smoothie Bowl (Printable)

A vibrant bowl blending antioxidant-rich berries and beetroot, topped with fresh fruits and crunchy granola for a nourishing start to your day.

# What You 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 alternative
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

# Directions:

01 - Add beetroot, frozen berries, banana, almond milk, yogurt, chia seeds, and maple syrup if using to a high-speed blender.
02 - Blend on high speed until smooth and creamy, scraping down the sides as needed. Add additional milk if a thinner consistency is desired.
03 - Pour the blended 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 cool and the toppings are fresh.

# Expert Suggestions:

01 -
  • It looks Instagram-worthy but takes less time than making toast, which feels like cheating in the best way.
  • The earthiness of beetroot plays beautifully against bright berries, so you actually taste complexity instead of just sugar.
  • You can prepare it in whatever chaos your morning looks like and still feel like you've accomplished something nutritious.
02 -
  • If your smoothie base is too thin, it will slide right off your spoon into the bowl; thickness matters here, so lean toward less milk than you think you need.
  • The texture transformation happens when you layer cold granola on warm or room-temperature smoothie, so if you want maximum crunch, add toppings right before eating.
  • Cooked beetroot from a can works just as well as fresh roasted if you drain it properly, and nobody will know the difference.
03 -
  • Make your smoothie base the night before and store it in the fridge; in the morning, just stir and pour, then add crunchy toppings fresh so they don't turn to mush.
  • If your blender struggles with frozen fruit, let the berries thaw for five minutes before blending, or blend the wet ingredients first and add frozen fruit gradually until your blender stops making angry sounds.
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