Eleanor Ozich's Beetroot, Blackcurrant and Lemon Smoothie Recipe

This luscious beetroot smoothie will brighten your day, whether it's for a quick breakfast or an afternoon pick-me-up

Eleanor Ozich's beetroot, blackcurrant and lemon smoothie. Picture / Eleanor Ozich

Serves 2

Softly scented with cinnamon, this vibrant, glowing smoothie is creamy and invigorating. The sweet and tangy blackcurrants balance out the earthy beetroot, while the squeeze of lemon juice provides a zingy punch. Moreover, it's a great pick-me-up for when you're feeling a little flat, and takes mere minutes to throw together. 

½ cup frozen blackcurrants, or berries of your choice
½ medium sized beetroot, peeled and chopped
3 medjool dates, pitted
1¼ cups coconut milk
Juice of half a lemon
1 frozen banana
½ tsp cinnamon
A handful of ice cubes

1. Put all the ingredients in a high-powered blender and blend until smooth. If necessary, add a little water or extra coconut milk to reach your desired consistency.

2. Pour into glasses, and serve immediately.


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New Zealand Herald

New Zealand Herald

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