Beetroot & Berry Smoothie
Recipes · Breakfast · Recipe, Typed Supps
The colour is alarming and the nitrates in it are the reason cyclists drink beetroot juice.
Allergens and patterns
Contains milk. Fits: Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.
Ingredients
- 1 small, cooked (120g) Beetroot — Dietary nitrate, which the body converts to nitric oxide — the mechanism behind beetroot’s reputation for endurance.
- 1 cup, frozen (120g) Raspberries — Frozen, so the drink is cold without ice watering it down, and tart enough to argue with the earthiness of the beet.
- 1/2 cup (120g) Greek Yogurt — Otherwise this is a glass of sugar and pigment. The yogurt is what makes it breakfast.
- 1 tbsp (12g) Ground Flaxseed — Plant omega-3 and fibre. Ground, always — whole flaxseed passes through untouched.
- a squeeze Lemon — Sharpens the whole thing and stops it tasting like soil.
Nutrition per serving
- Calories: 254 kcal
- Protein: 18.8g
- Carbohydrate: 24.3g
- of which sugars: 23.2g
- Fat: 5.5g
- of which saturated: 0.5g
- Fibre: 14.8g
- Sodium: 90.6mg
Method
- Put everything in the blender with a splash of water.
- Blend for a full minute — beetroot is fibrous and a short blend leaves it gritty.
- Add water until it pours the way you want it.
Nutrients it supplies
More in Breakfast