WWW.FREI-STYLE.COMBeetroot Apple Smoothie with Almond Milk
Ingredients
- 1 small beetroot (raw, about 80 gr (2.8 oz.))
- 1 apple
- 200 ml (scant 1 cup) almond milk (unsweetened)
- 1/2 lemon (juice only)
- 1 tsp maple syrup
- 1 tsp ground flaxseed (plus a few for sprinkling)
- apple slice (to decorate, optional)
Equipment: Blender, Vegetable peeler, Citrus press, 2 glasses
Instructions
Prepare
- 1.Wash the beetroot, peel it with the vegetable peeler and cut it into small dice so the blender handles it without trouble.
- 2.Wash the apple, remove the core and cut it into pieces.
- 3.Halve the lemon and squeeze one half.
Blend
- 1.Put the beetroot and apple pieces into the blender.
- 2.Add the almond milk, lemon juice, maple syrup and ground flaxseed.
- 3.Blend on the highest speed until the smoothie is completely smooth. If it is too thick, add another splash of almond milk.
Serve
- 1.Pour into 2 glasses, sprinkle with a few flaxseeds and decorate with an apple slice if you like.
Notes
Tip from my kitchen: wear gloves when peeling the beetroot or rub your hands with lemon juice afterwards, otherwise your fingers stay pink for a while. Really cut the beetroot small, it saves the blender work and makes the smoothie silky instead of stringy. An apple with its skin brings color and fiber, I use it unpeeled. If you like it colder, blend in 2 to 3 ice cubes or take an apple straight from the fridge. And if the smoothie turns out too thick, simply add another splash of almond milk.
Nutrition per serving: 90 kcal · 1 g protein
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook