Pin This The first time I made this smoothie bowl, my sister took one look at the shockingly bright fuchsia swirl and asked if I was serving dessert for breakfast. The color alone stopped her in her tracks, but that first spoonful had her reaching for her phone to snap a picture before taking another bite. I have been playing with beet in smoothies since discovering how it adds this incredible creaminess without any overwhelming earthy flavor, especially when balanced with sweet berries. Now it has become my go-to when I want something that feels indulgent but actually fuels me properly for the day ahead.
Last summer, my neighbor dropped by unexpected while I was photographing this bowl on my back deck. She ended up staying for an hour, and we made two more batches together, tweaking the toppings until the sun came up. There is something about the ritual of arranging toppings that turns breakfast into a creative project rather than just fuel.
Ingredients
- 1 small cooked beetroot: I roast a batch on Sundays and keep them in the fridge, but you can also buy precooked vacuum-sealed ones to save time
- 1 cup frozen mixed berries: Frozen fruit creates that thick, ice-cream-like texture, so do not thaw them before blending
- 1 ripe banana: The sweetness and creaminess here is non-negotiable, use one with plenty of brown spots
- 1/2 cup unsweetened almond milk: Start with this amount and add more only if your blender is struggling
- 1/2 cup plain yogurt: Coconut yogurt keeps it vegan and adds a lovely tropical undertone
- 1 tablespoon chia seeds: These thicken the mixture and add a boost of omega-3s
- 1 tablespoon maple syrup: Your banana might make this unnecessary, so taste before adding
Instructions
- Blend your base:
- Toss the beetroot, frozen berries, banana, almond milk, yogurt, chia seeds, and maple syrup into your blender and let it run for about a minute. Stop and scrape down the sides, then blend again until everything moves together in one smooth, vortex-like motion.
- Check your consistency:
- The mixture should be thicker than a regular smoothie, almost like soft-serve ice cream. If it is too thick for your blender to handle, add almond milk one tablespoon at a time until it moves freely.
- Portion and prep:
- Pour the vibrant base into two bowls, using a spatula to get every last bit out of the blender. Grab your toppings and clear some counter space, because the next part is where the magic happens.
- Arrange your toppings:
- Scatter granola, fresh berries, sliced kiwi, pumpkin seeds, and shredded coconut across the surface in whatever pattern makes you happy. I like a bit of everything in each spoonful.
- Serve immediately:
- This bowl is best enjoyed right away while the frozen base is still thick and cold and the toppings retain their crunch.
Pin This My roommate now requests this bowl after late nights out, claiming the nutrients and color somehow fix everything that ails her. I have stopped questioning the science behind it and just keep prepped beets in the refrigerator.
Making It Your Own
Sometimes I swap in frozen mango or pineapple when berries are not in season, and the result is just as gorgeous, though the color shifts to a sunset orange. The key is keeping that fruit-to-liquid ratio high enough that you need a spoon, not a straw.
Protein Boosts
After workouts, I fold in a scoop of vanilla protein powder or a tablespoon of hemp hearts right at the end, pulsing just to combine. The texture changes slightly, becoming a bit more filling, which is perfect on days when I know lunch will be delayed.
Topping Combinations
Do not get stuck in the same topping routine. The contrast between cold, smooth base and crunchy, fresh toppings is what elevates this from breakfast to experience. Some combinations work better than others, so do not be afraid to experiment until you find your signature mix.
- Toasted almond flakes and cacao nibs add a sophisticated crunch
- Hemp hearts and walnuts turn this into a post-workout recovery meal
- Edible flowers make any brunch feel like a restaurant-worthy occasion
Pin This Start your morning with something this vibrant, and the rest of the day somehow feels a little more possible.
Recipe FAQs
- → Can I use raw beetroot instead of cooked?
Raw beetroot works but may have a stronger earthy flavor and slightly grittier texture. For the smoothest consistency, peel, chop, and lightly steam or roast the beetroot before blending. Pre-cooked beetroot also blends more easily with frozen berries.
- → How can I make this bowl higher in protein?
Add a scoop of vanilla or unflavored protein powder to the blender, or use Greek yogurt instead of coconut yogurt for the base. You can also top with extra pumpkin seeds, hemp hearts, or a tablespoon of nut butter to boost protein content naturally.
- → Can I prepare the smoothie base in advance?
Yes, blend the base the night before and store it in an airtight container in the refrigerator. It may thicken overnight—simply stir in a splash of plant-based milk before serving. Add fresh toppings just before eating to keep them crunchy.
- → What other fruits work well with beetroot?
Beetroot pairs beautifully with tart fruits like raspberries, cherries, and pomegranate seeds. Mango adds tropical sweetness, while pineapple helps balance the earthiness. Apple, pear, or citrus segments also complement the beet's natural flavors.
- → Is this bowl freezer-friendly?
The blended base freezes well for up to 2 months. Portion into freezer-safe containers and thaw overnight in the refrigerator. Fresh toppings should be added after thawing for the best texture and appearance.
- → Can I make this completely nut-free?
Absolutely. Use oat milk, soy milk, or rice milk instead of almond milk. Choose nut-free granola or make your own with rolled oats, seeds, and dried fruit. Skip shredded coconut if needed, though it's typically safe for tree nut allergies.