- 1 large banana sliced and frozen
- ½ cup beet root peeled and cubed
- ½ teaspoon minced ginger
- ¼ teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
- 1 pinch nutmeg
- ½ cup plant-based milk
- ½ cup beet greens washed and sliced
- 1 whole medjool date pitted and soaked
- Optional: shredded beets and beet greens as garnish
1. Freeze banana: First, slice banana into small slices and place in the freezer for about 15 minutes to freeze. Freezing the banana means you don’t have to add additional ice to the smoothie to make it cold. After freezing, you’ll use ¾ of the banana for the beetroot layer and ¼ for the greens layer.
2. Blend smoothie ingredients: Add the banana to a blender with the chopped beets, ginger, cinnamon, vanilla, nutmeg, date, beet greens, and plant-based milk (we used oat milk). Blend until smooth, adding ice for a thicker consistency and more plant-based milk for a thinner consistency.
3. Serve the smoothie: When done, pour the beetroot smoothie into a serving glass. To serve later, freeze glass and remove from freezer for 10-15 minutes to let thaw enough to drink. Enjoy!