We have a recipe for a chocolate and beetroot cake in our first book. It’s a very popular cake and it’s easy to understand why, given that the decadent flavour of chocolate and earthy undertones of beetroot are a match made in heaven. When we created this smoothie recipe we wanted to make a liquid version of that cake. We use avocado to create a smooth, creamy consistency, dates for sweetness and blackberries for a fresh twist.
This recipe is taken from Green Kitchen Smoothies by David Frenkiel and Luise Vindahl, published by Hardie Grant Books and available now where all good books are sold. Find out more information on the book here.
1 small raw beetroot, peeled (approx. 80 g/3 oz)
½ ripe avocado, stone removed
75 g (2½ oz/½ cup) frozen blackberries
5–8 soft dates, pitted
2 tablespoons Cacao Powder
350 ml (12 fl oz/1½ cups) organic GMO-free soya milk (or unsweetened almond milk)
For the Topping
- Step 1 :Depending on the strength of your blender, roughly chop or grate the beetroot and add it to the blender along with the flesh of the avocado and the rest of the ingredients.
- Step 2 :Blend on a high speed until completely smooth. Taste and adjust the sweetness to your liking by adding more dates if necessary.
- Step 3 :Pour into two medium-sized glasses (one of which is featured in the photo), dust with cacao powder and serve.
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