Beet and Berry Smoothie Bowl (Printable)

A vibrant blend of sweet berries and earthy beetroot, topped with crunchy granola and fresh fruit for a nutritious start to your day.

# What You'll Need:

→ Smoothie Base

01 - 1 small cooked beetroot (about 3 ounces), peeled and chopped
02 - 1 cup (5.3 ounces) frozen mixed berries such as strawberries, blueberries, and raspberries
03 - 1 ripe banana
04 - 1/2 cup (4 fluid ounces) unsweetened almond milk or preferred plant-based milk
05 - 1/2 cup (4.2 ounces) plain Greek yogurt or coconut yogurt for vegan option
06 - 1 tablespoon chia seeds
07 - 1 tablespoon maple syrup or honey (optional, adjust to taste)

→ Toppings

08 - 1/2 cup (1.4 ounces) 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 for garnish (optional)

# Step-by-Step Guide:

01 - Add the cooked beetroot, frozen mixed berries, ripe banana, almond milk, yogurt, chia seeds, and maple syrup to a high-speed blender.
02 - Blend on high speed until completely smooth and creamy, stopping to scrape down the sides of the blender as needed. If the mixture is too thick, add additional almond milk 1 tablespoon at a time until desired consistency is reached.
03 - Pour the blended smoothie mixture evenly into two serving bowls, using a spatula to transfer all contents from the blender.
04 - Arrange the granola, fresh berries, sliced kiwi, pumpkin seeds, shredded coconut, and mint leaves artistically on top of the smoothie base in each bowl.
05 - Serve the smoothie bowls right away while the base is thick and creamy and the toppings remain crunchy.

# Expert Tips:

01 -
  • The earthy sweetness of beetroot balances perfectly with tart berries, creating a flavor profile that feels sophisticated yet completely approachable
  • Theres something genuinely joyful about eating breakfast that looks like it belongs in an art gallery
  • It keeps you full for hours without that heavy feeling that sometimes comes from morning meals
02 -
  • The color will stain absolutely everything it touches, including your blender, cutting board, and possibly your countertop if you're not careful
  • Prep your beetroot the night before by roasting it wrapped in foil at 400°F for about an hour—it'll keep in the fridge for several days
  • If you're not used to beets, start with half the amount and work your way up as your palate adjusts to the earthy notes
03 -
  • Freeze your banana in slices beforehand for an even thicker, creamier texture without diluting the flavor
  • If your beetroot is particularly large, you might only need half—taste as you go and adjust accordingly
  • The longer you blend, the smoother and more uniform the texture will be, but don't overdo it or you'll lose that thick, luxurious consistency
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