This vibrant beetroot smoothie is so versatile that you can enjoy it either for breakfast or for a healthy and quick to prepare lunch. Packed with veggies, fibers, good healthy fats and subtle citrus flavors, discover a new way to eat your greens the smoothie bowl style.

Smoothie bowls are my absolute go to for a healthy, nourishing and quick to prepare breakfast. I have it almost every morning, summer or winter, hot or cold, sunny or rainy ! I love how versatile they are, you can always adapt to your mood, needs and season. For instance, while I appreciate a refreshing smoothie with frozen fruits in summer, during winter I switch for non-frozen fruits and often add extra fibers and fats for something more nourishing. I love smoothie bowls so much that I could eat not only for breakfast but also for lunch, snack and dinner ! That’s what made me think about this sweet and savory smoothie bowl recipe 🙂

I say sweet and savory because this smoothie is actually neither sweet nor savory, it’s pretty “neutral” – in taste but not in flavors. The idea was to make a smoothie base that could be either enjoy for breakfast with sweet toppings like coconut yogurt, granola and fresh fruits, or for lunch with crackers, seeds and more veggies. I didn’t make it totally savory with salt and spices because I didn’t want to end up with a veggie soup or purée, but something light, subtle and creamy, just like a smoothie. Finally I would say it’s more sweet than savory because of the beetroot, it’s all about the toppings and the universe you’re building around.

Adding veggies in my smoothies is something I often do, even for breakfast. I usually go for spinach, kale, steamed cauliflower, zucchini or even squash. It is an amazing way to add fibers and nutrients in your meal and reduce the quantity of sugar as veggies contain far less sugar than fruits like banana and mango. Also, you basically can’t taste them once steamed, frozen and blend with the rest of the ingredients, and sometimes you also have great surprises, just like with beetroot ! Beetroot is a wonderful veggie, not only it gives a beautiful pink color to any preparation, but it is also sweet and has plenty of benefits, especially for raw uncooked beet that preserve all the nutrients :

• Loaded with vitamins and minerals in few calories
• Good source of fibers beneficial for digestive health
• Help to lower the blood pressure and reduce risks of heart diseases
• Contains nitrates that may enhance athletic performance  by improving oxygen use by muscles
• May have anti-inflammatory effects

… and many more ! I thing these are reasons enough to welcome back this left out veggie and give it a better place in our daily diet. Try it in juices, raw as a dip, in cakes, salads, oven roasted, in falafels … or in this delicious smoothie. Just be creative !

VALENTINE’S SWEET & SAVORY BEETROOT SMOOTHIE

Prep time : 5 minutes
Serves : 1 large bowl / 2 small bowls

INGREDIENTS :

– 1 medium beetroot, uncooked (aout 200 g)
– 100 g cauliflower head, steamed
– 1/2 cup coconut milk
– 1 tbsp ground flaxseeds (optional)
– 1 tsp orange zest
– 3 tbsp fresh pressed orange juice
– 1 tsp lemon juice
– 1/2 tsp ground ginger

Topping options :

– Orange slices
– Thick full fat coconut cream for marble effect
– Toasted coconut chips, rose petals, cacao nibs …
– Biosaine Cuisine KRUSTI’KOEUR paprika & carrot raw crackers

INSTRUCTIONS:

1. Peel and roughly cut the beetroot. Place in a food processor or high speed blender with the steamed cauliflower and coconut milk and blend until perfectly smooth.

2. Add the ground flaxseeds, orange zest, orange juice, lemon juice and ginger and blend again to combined.

3. Transfer the mixture in a large serving bowl or two small ones and smooth the surface using a spatula. For the marble effect, draw straight lines of coconut cream on the surface of your smoothie using a pipette. Then, using a toothpick or the tip of a knife, gently hatch the lines perpendicularly.

4. Top with orange slices, fresh seasonal fruits, rose petals, shredded coconut, cacao nibs or any other of your favorite toppings. Enjoy!

Notes :

– Cooked beetroot also perfectly works in this recipe and will make the smoothie even more creamier, but you will loose a part of the nutrients contained in the beet.
– This smoothie is also perfect for breakfast in a sweet version : eat as it with granola and coconut yogurt on top or try to add a tablespoon of maple syrup if you need extra sweetness.

SMOOTHIE SUCRÉ – SALÉ À LA BETTERAVE

Temps de préparation: 5 minutes
Quantité: 1 grand bol / 2 petits bols

INGREDIENTS :

– 1 betterave crue de taille moyenne (200 g)
– 100 g de chou-fleur cuit à la vapeur
– 120 ml de lait de coco
– 1 c. à s. de graines de lin moulues (optionnel)
– 1 c. à c. de zest d’orange
– 3 c. à s. de jus d’orange frais
– 1 c. à c. de jus de citron
– 1/2 c. à c. de gingembre en poudre

Pour la décoration :

– Quelques tranches d’orange
– De la crème de coco épaisse pour l’effet marbré
– Noix de coco râpée, pétales de rose, éclats de fève de cacao …
– Crackers crus carotte & paprika KRUSTI’KOEURS de Biosaine Cuisine

INSTRUCTIONS:

1. Eplucher la betterave et la découper en gros morceaux. La placer dans le bol d’un mixeur ou d’un blender avec le chou-fleur cuit et le lait de coco. Mixer jusqu’à obtenir un mélange parfaitement lisse et onctueux.

2. Ajouter les graines de lin moulues, le zest d’orange, le jus d’orange et de citron, le gingembre, et mixer de nouveau pour bien mélanger les ingrédients.

3. Verser la préparation dans un grand bol ou deux petits bols et lisser la surface à l’aide d’une spatule. Pour réaliser l’effet marbré, tracer des lignes droites avec la crème de coco épaisse à l’aide d’une pipette. Puis à l’aide d’un cure-dents ou de la pointe d’un couteau, hachurer délicatement les lignes perpendiculairement. Répéter sur toute la longueur.

4. Décorer de tranches d’oranges, de fruits frais, de pétales de rose, de noix de coco, d’éclats de fève de cacao ou n’importe quel élément de votre choix. Bon appétit !

Notes :

– La betterave cuite fonctionne également très bien dans cette recette et donne même plus d’onctuosité au smoothie, mais une partie des nutriments est détruite lors de la cuisson à haute température.
– Ce smoothie est aussi parfait en version sucrée pour le petit déjeuner, garni de granola et de yaourt de coco. Pour intensifier le côté sucré, ajouter une cuillère à soupe de sirop d’érable au mélange.