Beetroot, Pear & Spinach Thickie
Prep: 10 mins
Earthy beets give this smoothie the royal treatment, by colouring it purple. Blitz with creamy dairy-free coconut yogurt and tender baby leaf spinach to make a smoothie that's fit for a queen (or king).
This recipe is a:
See this week's box.
Ingredients you'll need
- 200g beetroot
- 1 pear
- 50g baby leaf spinach
- 125g dairy-free coconut yogurt
From your kitchen
- 200ml cold water
- A few ice cubes
Step by step this way
- 1.
Peel and roughly chop the beetroot (see our tip, below, on preparing beetroot). Add the chopped beetroot to your blender.
- 2.
Quarter the pear and slice out the seeds and core. Roughly chop the pear and add it to the beetroot (no need to peel).
- 3.
Tuck the baby leaf spinach into the blender and spoon in the dairy-free coconut yogurt.
- 4.
Pour in 200ml cold water and add a few ice cubes. Blitz for a few mins till smooth and combined, then pour into two glasses and serve.
- Tip
Red alert
Beetroot likes to stain everything red, so be careful when you're preparing it for this smoothie. Use a glass chopping board, or one you can wash up straight away, and protect your fingers by wearing gloves.
