I am not the biggest fan of smoothies, I’m not sure why, but I can go months without having one. However, I had a recipe idea buzzing around in my head for a while involving beetroot and blackberries and I decided to try them in a smoothie.
Let me just say, after my first attempt and the first taste of this recipe I was hooked! Beetroot and blackberries work beautifully together, in fact, I am now thinking how I can incorporate them in other recipes together.
I have since made this smoothie numerous times (for someone who isn’t keen on smoothies and barely has them, to now consuming them a few times a week you know the recipe is a good one!) and have also used blueberries instead of blackberries and they work equally well.
For the beetroot, I steam my beets and then store them in the fridge to be used in various dishes throughout the week. You can use pre-steamed beets for this recipe, however just be sure you don’t use pickled beetroot as that would not taste great in the smoothie!
Blackberries are high in antioxidants and it’s the antioxidant called anthocyanin that gives the blackberries their purple colour (most purple foods contain anthocyanins). There have been a number of studies around anthocyanins with regards to their benefits to health in particularly around conditions such as cancer prevention, heart health and, dementia, however, studies and research are still ongoing. Additionally, blackberries contain both soluble and insoluble fibre which helps support digestive health.
-3/4 cup frozen blackberries or blueberries (can use a mix of both)
-1/2 small banana (use frozen if you want a really thick smoothie)
-1 small (approx. 70g) cooked beetroot, (not pickled!)
-1/2 cup dairy-free milk
How To Make
Place all ingredients in a high-speed blender and blend until smooth.
You may have to add a touch more milk if it is too thick for your liking.