Save The first time I poured this magenta mixture into a bowl, my kitchen partner asked if I was serving dessert for breakfast. That shocking color from beetroot still makes me smile every time I pull the blender out. It started as an experiment with leftover roasted beets and has become the most requested breakfast in our house.
Last summer, I made these for a brunch gathering and watched everyone's eyes widen when I set them down. My friend Sarah, who claims to hate beets in any form, went back for seconds. That moment when someone discovers earthy beets can taste like a treat is pure joy.
Ingredients
- Small cooked beetroot: Roast it ahead of time and keep it in your fridge for easy smoothies all week
- Frozen mixed berries: Frozen fruit creates the perfect thick consistency without needing ice
- Ripe banana: This is your natural sweetener so make sure those brown spots are showing
- Unsweetened almond milk: Start with half a cup and add more only if your blender is struggling
- Plain Greek or coconut yogurt: Coconut yogurt makes this completely dairy-free and adds a lovely tropical note
- Chia seeds: These little seeds thicken the mixture and add omega-3s without altering the flavor
- Maple syrup or honey: Taste your mixture first because ripe berries and banana might be sweet enough
Instructions
- Blend your base:
- Combine the beetroot, frozen berries, banana, almond milk, yogurt, chia seeds, and sweetener in a high-speed blender. Puree until completely smooth, stopping to scrape down the sides and help everything incorporate evenly.
- Check your consistency:
- Spoon should flow but still hold its shape when you drizzle it back into the bowl. Add more almond milk by the tablespoon if needed.
- Portion the smoothie:
- Divide the mixture evenly between two bowls, using a spatula to get every last drop of that vibrant color.
- Make it beautiful:
- Arrange your toppings in rows or sections, thinking about contrast in color and texture with each ingredient you place.
- Serve right away:
- Smoothie bowls melt quickly so grab your spoon and start eating while everything is still cold and perfectly thick.
Save During a particularly stressful week, I started making these bowls every morning before work. That five minutes of arranging toppings became a tiny meditation. The ritual of feeding myself something beautiful before facing the day felt like self care.
Making Ahead
Prep your beetroot in batches and store it in an airtight container for up to five days. You can even blend the smoothie base the night before and keep it in the freezer, then thaw it slightly in the morning.
Topping Ideas
Try sliced almonds and hemp seeds for extra protein, or add a dollop of almond butter on top. The crunch from cacao nibs pairs beautifully with the sweet berries.
Seasonal Swaps
In summer, use fresh peaches and mango instead of berries. Fall calls for chopped apples and walnuts, while winter is perfect for pomegranate seeds and sliced persimmons.
- Frozen fruit works better than fresh for the base texture
- Warm spices like cinnamon or cardamom can transform the flavor profile
- A splash of vanilla extract makes everything taste more decadent
Save There is something deeply satisfying about eating something this beautiful first thing in the morning. Hope this bright pink bowl brings you as much joy as it brings me.
Recipe FAQ
- → Can I use raw beetroot instead of cooked?
Raw beetroot works but may have a stronger earthy flavor and slightly grainy texture. For the smoothest consistency, steam, roast, or boil the beetroot until tender before blending. Pre-cooked beetroot also blends more easily with frozen ingredients.
- → How can I make this bowl higher in protein?
Add a scoop of vanilla or unflavored protein powder to the blender. Greek yogurt already provides about 10g protein per serving—you can also stir in hemp hearts, top with almond butter, or use soy milk instead of almond milk for an additional protein boost.
- → Can I prep this smoothie bowl in advance?
The smoothie base can be blended the night before and stored in an airtight container in the refrigerator. Give it a quick stir or thin with a splash of milk before serving. However, add toppings just before eating to maintain their crunch and freshness.
- → What other fruits work well in this blend?
Mixed berries provide the perfect sweetness to balance beetroot's earthiness. You can also add pitted cherries, frozen mango (which adds lovely tropical notes), or half an avocado for extra creaminess without altering the flavor much.
- → Is this bowl kid-friendly?
The bright pink color and sweet berry flavor usually appeal to children. You can reduce the beetroot slightly if they're sensitive to earthy tastes, or add a touch more maple syrup. Let kids arrange their own toppings for a fun, interactive breakfast.
- → Can I make this completely nut-free?
Absolutely. Use oat milk, soy milk, or dairy milk instead of almond milk. Choose nut-free granola made with seeds and oats, and omit almond toppings. Pumpkin seeds and sunflower seeds provide plenty of crunch without nuts.