Description
This beet raspberry smoothie combines the earthy taste of beets with sweet, tangy raspberries, tropical mango, fresh spinach, and the vibrant citrus flavor of lemon juice.
Ingredients
Scale
- 1 (200 grams) beet, peeled, ends trimmed, and chopped
- 1 cup (125 grams) frozen raspberries
- 1 cup (145 grams) frozen mango
- 1 cup fresh spinach
- 1 tablespoon fresh lemon juice
- 1 1/2 cups water
Instructions
- Wash the beet. Remove the ends of the beet, then peel and chop it.
- Add the beet to a high-speed blender and pulse to break the pieces up more. Pulsing helps if you’ve had a piece of beet that gets stuck under the blades and never blends into the smoothie.
- Then add the raspberries, mango, spinach, lemon juice, and water to the blender. Start with 1 1/2 cups of water and add more if needed. Blend until smooth.
Notes
If you use fresh raspberries and fresh mango, you may want to adjust the water in the recipe, and the smoothie will not be chilled.
If you use a smaller beet, you want to reduce the water in the recipe. You can always add more water if it wasn’t enough.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: smoothie
- Method: blender
- Cuisine: american
