Vegan beetroot and raspberry smoothie

Vegan beetroot and raspberry smoothie with banana and ginger – fruity, earthy and quickly blended for every day.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 150 kcal per serving
• Protein: 3 g
• Fat: 1 g
• Carbs: 28 g

Ingredients

• 1 pre-cooked beetroot
• 100 g raspberries
• 1 banana
• 1 piece of ginger (about 2 cm)

Method

You’ll need: blender · chopping board · knife

1. Wash the beetroot, raspberries, banana and ginger thoroughly. Peel the beetroot and cut it into rough chunks along with the banana.
2. Put the beetroot in the blender first and blitz briefly. Then add the raspberries, banana and ginger.
3. Blend everything until the smoothie is creamy and even. If needed, pause briefly and scrape the mixture down from the sides.
4. If the consistency is too thick for you, add a little water and blend again. That makes the smoothie easier to drink.
5. Taste and adjust the ginger if you'd like it milder or spicier.
6. Pour into a glass and serve straight away.

Good to know

This smoothie is fruity, gently earthy and pleasantly fresh. It suits days when you want something simple and satisfying in a glass.

Swaps

Raspberries → blueberries (milder in flavour, also provide polyphenols). Banana → avocado (creamier, with more unsaturated fatty acids and less sugar). Ginger → fresh turmeric (different aromatic plant compounds). Beetroot → cooked carrot (milder, brings beta-carotene).

Allergens

The recipe is vegan and contains none of the most common allergens. Ginger can quickly be too hot for small children, and during pregnancy a normal kitchen amount is usually fine – if you're unsure, ask your doctor or midwife.

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