- ½ pineapple
- 1 beetroot
- A thumb of ginger
- 250ml almond drink
- A few ice cubes
- Blender
- 1.
Slice the leaves off the pineapple and halve it, setting half aside (see our tip below). Slice the skin off the remaining half. Use the tip of your knife to scoop out any tough ‘eyes’ left behind in the pineapple. Roughly chop the pineapple, discarding any woody bits of core. Add the chopped pineapple to your blender.
- 2.
Peel the beetroot and grate it into the blender (see our note about beetroot). Peel and grate in the ginger. Pour in the almond drink and add a handful of ice cubes. Blend well, then pour the smoothie into glasses and serve.
- Tip
Pineapple express
If you have a big blender, you can use all the pineapple in your smoothie although this will affect the nutritional information. Why not caramelise your leftover pineapple to make a stunning pud? Slice the skin off and cut out the eyes, then slice it into 1-2cm thick slices. Fry in a hot frying pan for a few mins each side till caramelised, then pop on warm plates. Add a few spoonfuls of butter and sugar to the pan and melt together. Swirl in a little cream and add a pinch of salt. Stir together to make a sauce and pour over the pineapple to serve. - 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.
