Beet and Berry Smoothie Bowl (Printable)

Antioxidant-packed blend of berries and beetroot topped with crunchy granola and fresh fruit for a nourishing breakfast or snack.

# What You Need:

→ Smoothie Base

01 - 1 small cooked beetroot (about 2.8 oz), peeled and chopped
02 - 1 cup (5.3 oz) frozen mixed berries (strawberries, blueberries, raspberries)
03 - 1 ripe banana
04 - 1/2 cup (4 fl oz) unsweetened almond milk or preferred plant-based milk
05 - 1/2 cup (4.2 oz) plain Greek yogurt or coconut yogurt for vegan option
06 - 1 tablespoon chia seeds
07 - 1 tablespoon maple syrup or honey (optional, to taste)

→ Toppings

08 - 1/2 cup (1.4 oz) granola, gluten-free if needed
09 - 1/2 cup assorted fresh berries
10 - 1 kiwi, sliced
11 - 1 tablespoon pumpkin seeds
12 - 1 tablespoon shredded coconut
13 - Fresh mint leaves (optional, for garnish)

# How to Make:

01 - Place beetroot, frozen berries, banana, almond milk, yogurt, chia seeds, and maple syrup into a high-speed blender.
02 - Blend until smooth and creamy, scraping down sides as needed. Add additional milk for thinner consistency if desired.
03 - Divide the smoothie base evenly between two serving bowls.
04 - Arrange granola, fresh berries, kiwi slices, pumpkin seeds, shredded coconut, and mint leaves on top as desired.
05 - Serve the smoothie bowl immediately and enjoy.

# Expert Tips:

01 -
  • It looks impressive enough to make you feel fancy at 7 a.m., but honestly takes less time than scrolling through your phone.
  • The earthy sweetness of beetroot paired with tart berries creates this balanced flavor that doesn't need much coaxing—the bowl does the heavy lifting.
  • You can throw it together with whatever toppings you have hanging around, which means it's become my go-to move when the pantry is looking questionable.
02 -
  • Frozen berries are non-negotiable here—fresh berries will release too much liquid and turn your carefully textured bowl into a soggy situation, a mistake I only had to make once.
  • The consistency of your blended base matters more than perfection; if it's too thin, add yogurt; too thick, add a splash of milk, because the texture is what makes eating this feel special instead of just functional.
03 -
  • Cook your beetroots in bulk on Sunday and store them in the fridge—having them ready to go removes the one barrier between you and breakfast.
  • The maple syrup is honestly optional once you taste this; the berries and beets do enough sweetening that you might find you prefer it less sugary than expected.
Go Back