Purple Clementine Dream

Prep: 15 mins

A dreamy deep purple smoothie, which blitzes sweet, juicy seasonal clementines with brilliant purple beetroot, soft baby spinach leaves and plenty of dairy free coconut yogurt.

This recipe is a:

See this week's box.

145 kcal
(per portion)

Ingredients you'll need

2 clementines
2 beetroot
50g baby leaf spinach
2 Medjool dates
125g dairy free coconut yogurt

From your kitchen

A few ice cubes
200ml cold water

You'll need

Blender
Measuring jug

Step by step this way

1.
Peel the clementines and pull away as much white pith as possible. Add the clementines to your blender. Peel the beetroot and cut them into small chunks. Pop the beetroot into your blender.
2.
Tuck in the baby leaf spinach. Use your thumb to squash the Medjool dates onto a wooden board and pull out the stones. Roughly chop the dates and add them to the blender.
3.
Dollop the dairy free coconut yogurt into the blender and add a handful of ice cubes. Pour in 200ml cold water and blend till purple and velvety. Pour the smoothie into a couple of 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 and your clothes with an apron.
Tip
Careful now
If you’re new to smoothies, please be aware that raw beetroot can be potent when blitzed into drinks. Try tasting a little at first and drink it slowly.

This recipe is from

See this week's box