Save It My blender was still pink from the last batch when I realized I had one lonely beetroot left in the fridge. I tossed it in with frozen berries on a whim, and the color that emerged was so electric it looked like something from a paint store, not a kitchen. My partner walked in, made a face, then tasted it and went silent. Now it's the smoothie bowl we make when we need to feel like we're doing something right before the day even starts.
I made this for my friend who swore she hated beets, and I didn't tell her what was in it until she'd finished the whole bowl. She stared at me, betrayed and impressed at the same time, then asked for the recipe. Sometimes the best way to change someone's mind is just to blend the evidence into something too delicious to argue with.
Ingredients
- Cooked beetroot: Use the vacuum-sealed kind from the store if you're short on time, they blend just as smoothly and you skip the whole staining-your-cutting-board situation.
- Frozen mixed berries: Keep a big bag in the freezer because they make the smoothie thick and cold without needing ice, which just waters everything down.
- Ripe banana: This is your natural sweetener and the thing that makes the texture creamy instead of icy, so use one with a few brown spots for maximum effect.
- Almond milk: Any plant milk works here, but almond keeps it light while oat milk makes it richer if that's more your vibe.
- Greek yogurt or coconut yogurt: Greek adds tang and protein, coconut keeps it vegan and adds a subtle tropical note that plays well with berries.
- Chia seeds: They thicken the bowl as it sits and add a nice little protein and fiber boost without changing the flavor at all.
- Maple syrup or honey: Taste before you add this because sometimes the banana and berries are sweet enough on their own.
- Granola: This is where the crunch lives, and it's worth getting a good one with clusters because it changes the whole experience.
- Fresh berries, kiwi, pumpkin seeds, shredded coconut, mint: Toppings are not optional, they turn a smoothie into an event and give you different flavors and textures in every spoonful.
Instructions
- Blend the base:
- Throw the beetroot, frozen berries, banana, almond milk, yogurt, chia seeds, and maple syrup into your blender and let it rip until it's completely smooth. If it's too thick to blend easily, add a splash more milk and blend again.
- Check the consistency:
- The mixture should be thick enough to hold toppings without them sinking, like soft serve ice cream. If it's too runny, toss in a few more frozen berries and blend again.
- Divide into bowls:
- Pour the smoothie base evenly into two bowls, using a spatula to get every last bit out of the blender. The thicker it is, the more fun it is to eat with a spoon.
- Arrange your toppings:
- Scatter granola, fresh berries, kiwi slices, pumpkin seeds, coconut, and mint over the top in whatever pattern makes you happy. This is where you get to make it look like those pictures you see online.
- Serve right away:
- Smoothie bowls wait for no one, so grab a spoon and dig in while everything is cold and the granola is still crunchy.
Save It There was a morning last spring when I made this and ate it outside on the back steps, and the color of the bowl matched the sunrise just enough that it felt like the universe was coordinating. It's a small thing, but it reminded me that sometimes breakfast can be more than fuel, it can be a little moment of noticing that the day might actually be good.
Customizing Your Bowl
Once you get the base down, you can mess with it endlessly depending on what's in the fridge or what you're craving. I've added protein powder when I needed more staying power, swapped the berries for mango and pineapple when I wanted something tropical, and even stirred in a spoonful of almond butter for extra richness. The beetroot is surprisingly flexible and plays well with almost any fruit you throw at it, so don't be afraid to experiment once you trust the formula.
Making It Ahead
You can prep smoothie packs by portioning out the beetroot, berries, and banana into freezer bags, then just dump one into the blender with the liquids on a busy morning. The base also keeps in the fridge for a few hours if you blend it the night before, though it will thicken up and you might need to stir in a splash of milk before serving. Just add the toppings fresh right before you eat so the granola doesn't get soggy and lose its crunch.
Serving Suggestions
This works as breakfast, but it's also great as a post-workout snack or even a light dessert if you're trying to end the day on a healthier note. I've served it to kids who were suspicious of the color but devoured it once they tasted it, and I've made it for brunch guests who appreciated that it looked impressive without requiring any actual cooking.
- Pair it with a strong cup of coffee or a glass of cold kombucha for a refreshing contrast.
- If you're making it for a crowd, set out all the toppings in little bowls and let people build their own.
- Leftovers can be poured into popsicle molds and frozen for a healthy treat later in the week.
Save It This bowl has become my go-to when I want to feel like I'm taking care of myself without overthinking it. It's bright, it's fast, and it tastes like something you'd pay too much for at a cafe, which makes it even better when you realize you just made it in your own kitchen.
Recipe FAQs
- → Can I prepare the smoothie base ahead of time?
Yes, you can blend the smoothie base and refrigerate it in an airtight container for up to 24 hours. However, add toppings just before serving to maintain their crunchiness and freshness.
- → How do I prevent the bowl from becoming too thick?
Add more plant-based milk gradually while blending until you reach your desired consistency. Start with the amount specified and adjust based on your preference for a thicker or thinner base.
- → What are the best frozen berry substitutes?
You can use any combination of frozen berries including blackberries, strawberries, blueberries, or raspberries. Frozen acai berries also work wonderfully for added depth of flavor and color.
- → Is this suitable for people with nut allergies?
The almond milk and granola both typically contain nuts. Substitute with oat or soy milk and use nut-free granola alternatives to make this safe for those with nut allergies.
- → How can I make this bowl more protein-rich?
Add a scoop of vanilla or berry-flavored protein powder to the blender, use Greek yogurt instead of coconut yogurt, or top with hemp seeds and pumpkin seeds for additional plant-based protein.
- → Can I use fresh beetroot instead of cooked?
Yes, but raw beetroot is firmer and requires more blending. Steam or roast fresh beetroot first for easier blending and a smoother consistency in your bowl.