Freeze banana: First, slice banana into small slices and place in the freezer for about 15 minutes to freeze. Freezing the banana means you don’t have to add additional ice to the smoothie to make it cold. After freezing, you’ll use ¾ of the banana for the beetroot layer and ¼ for the greens layer.
Blend smoothie ingredients: Add the banana to a blender with the chopped beets, ginger, cinnamon, vanilla, nutmeg, date, beet greens, and plant-based milk (we used oat milk). Blend until smooth, adding ice for a thicker consistency and more plant-based milk for a thinner consistency.
Serve the smoothie: When done, pour the beetroot smoothie into a serving glass. To serve later, freeze glass and remove from freezer for 10-15 minutes to let thaw enough to drink. Enjoy!
Notes: Freezing the banana will mean you don’t have to add ice to the smoothie, however if you like a colder and thicker consistency then add 1-2 ice cubes to the beetroot base.
Tools Needed: high powered blender, knife set, cutting board
Nutrition Notes: This smoothie uses all plant-based ingredients and is gluten-free. It is high in fiber and, depending on which plant-based milk you choose, it may also be a good source of plant-based protein. Feel free to add your own plant-based protein powder for a more filling smoothie.