Trim and scrub the beetroot and chop it into small chunks (no need to peel it unless you want to). Add the beetroot to your blender. Cut the turmeric into small slices and add them to the blender (see our tip on including fresh turmeric in your smoothie).
Peel and break in the bananas. Zest in the lime and squeeze in the juice. Tip in the coconut flakes.
Pour in 330ml dairy free mylk (save the rest for this week’s other smoothies) and add a handful of ice cubes. Blend till smooth and serve.
Fresh turmeric has a warm, earthy flavour that adds more of a kick when raw. If you’re new to juicing with it, start by adding a little to this smoothie, taste and add more if you want a stronger hit of spice. And remember: turmeric stains, so chop it on a board you can wash up straight away (a little lemon juice can work wonders) and wear gloves and an apron to keep your hands and clothes stain free.
BEETROOT TO YOURSELF
Although golden beetroot isn’t as generous with its colour as its purple cousin, it can still stain, so chop the beetroot on a glass board, or one you can wash up straight away, and wear gloves and an apron to keep your hands and clothes stain free.