Beet and Berry Smoothie Bowl (Print-Friendly)

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

# What You'll Need:

→ Smoothie Base

01 - 1 small cooked beetroot (about 2.8 oz), peeled and chopped
02 - 1 cup (5.3 oz) frozen mixed berries (strawberries, blueberries, raspberries)
03 - 1 ripe banana
04 - 1/2 cup (4 fl oz) unsweetened almond milk or plant-based milk
05 - 1/2 cup (4.2 oz) plain Greek yogurt or coconut yogurt for vegan option
06 - 1 tablespoon chia seeds
07 - 1 tablespoon maple syrup or honey (optional)

→ Toppings

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

# How To Make It:

01 - Add beetroot, frozen berries, banana, almond milk, yogurt, chia seeds, and maple syrup to a high-speed blender.
02 - Blend on high speed until smooth and creamy, scraping down sides as needed. Add additional milk for thinner consistency if desired.
03 - Divide blended smoothie base evenly between two serving bowls.
04 - Arrange granola, fresh berries, kiwi slices, pumpkin seeds, shredded coconut, and mint leaves on top of each bowl as desired.
05 - Serve immediately while smoothie is cold and toppings are fresh.

# Expert Advice:

01 -
  • It looks so gorgeous in a bowl that you'll actually want to photograph it before eating, which never happens with my usual breakfast routine.
  • Ten minutes from craving to serving means you can satisfy that healthy impulse without abandoning your lazy morning energy.
  • The earthiness of beets plays beautifully against the sweetness of berries in a way that feels sophisticated without trying.
02 -
  • If your blender struggles with frozen fruit, let the berries sit out for five minutes first—they don't need to be completely thawed, just slightly softer than a brick.
  • The color will look slightly different depending on your blender's power, which teaches you not to judge food by magazine photos, but this bowl somehow always looks beautiful regardless.
03 -
  • Make double the smoothie base and freeze half in ice cube trays—you can thaw and re-blend it the next morning, though it won't be quite as creamy.
  • The secret to a bowl that holds together is using less milk than you think you need; if you can pick it up with a fork and it doesn't immediately collapse, you've found your perfect ratio.
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