A little cooked beetroot is enough to turn this smoothie a spectacular magenta. Sweet mango balances its earthy flavour, and the spinach disappears completely.
60 g
cooked beetroot precooked, about half a small tuber
15 g
baby spinach
1
mango wedge ripe, flesh only (about 250 g)
5 oz
water
Garnish: None · Ice: Served up, no ice
Beetroot, Baby Spinach and Mango Smoothie
Sweet and fruity with tropical mango, a soft earthy beetroot note and a smooth texture.
Beetroot has an earthy, sweet flavour and one of the strongest natural colours in the kitchen. Precooked, vacuum-packed beetroot is the easiest option for smoothies, as it is soft and ready to use. Ripe mango brings tropical sweetness that balances the earthiness, and baby spinach adds greens without changing the taste.
Beetroot is a source of folate and naturally contains nitrate. The smoothie is filling and colourful and makes a good breakfast or a drink after exercise.
Yes, but peel and grate it first, and use a little less, as it tastes more earthy.
This is a harmless and common effect of the beetroot pigment in some people.
Yes, all ingredients are plant based.
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