The colour alone is worth it: cooked beetroot turns this smoothie a deep ruby red. Parsley adds a fresh, green contrast to the sweet, earthy root.
100 g
cooked beetroot cooked and peeled, about 1 medium bulb
10 g
flat-leaf parsley leaves and thin stems
¼ oz
lemon juice (optional)
5 oz
water ice cold
Garnish: No garnish · Ice: Served up, no ice
Earthy and lightly sweet, with fresh parsley and a bright lemon edge.
Beetroot has a natural sweetness and a distinctly earthy flavour. Using precooked, vacuum packed beetroot makes this smoothie very quick, and it blends much more smoothly than raw beet. Beetroot is known for its naturally occurring nitrate and its strong colour, which can stain hands and boards. Parsley brings freshness and vitamin K, and lemon juice balances the earthiness.
This is a savoury vegetable smoothie, best as a small, cold glass in the morning or before a meal.
Yes, all ingredients are plant based.
Yes, but peel and grate it first; it tastes stronger and more earthy.
This harmless effect, called beeturia, happens to some people after eating beetroot.
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