Purple beets are extremely versatile and make this vibrant smoothie naturally sweet & nutritious — and beautiful, too!
Beets have been cultivated for thousands of years. They have long been celebrated as an aphrodisiac given their ability to boost energy and libido. They are packed with vitamins, minerals and fibre, including vitamin C, folate, magnesium and boron. Beetroot also contains impressive amounts of powerful phytonutrients known as betalains. These natural red pigments are believed to have anti-inflammatory, anti-cancer and detoxifying effects.
As a beet lover, I am happy to make them the star of the show. However, my younger two chicklets are less keen on the flavour, so I usually “dilute” their smoothies with extra blueberries.
And don't forget that beet greens are super tasty & nutritious, too. I used the ones pictured for a salad, but a handful of organic beet greens would be a great addition here.
For 2 servings, blend together until smooth:
1 cup canned organic full-fat coconut milk*
1/2 to 1 cup unsweetened coconut water, adjusted to desired consistency
1/2 to 1 cup lightly steamed purple beets*, adjusted to taste
1 cup frozen blueberries
2 Tbsp chia seeds
Lakanto monkfruit sweetener or pure stevia, raw honey (nonvegan), or maple syrup, adjusted to taste
*Notes: Coconut milk adds a wonderful taste and creaminess along with healthy fats. For a lighter option, use additional coconut water instead. Raw peeled and diced or grated beets may be used in place of cooked beets with a powerful blender such as a Vitamix.
If serving this smoothie as a meal or more substantial snack, add one of the following for a protein boost: