Beetroot is a bit of a giver.  It’s a great vegetable that you can get a lot of bang-for-your-buck with on the nutrient front (you can usually tell these things by how richly coloured a fruit or vegetable is).  Beetroot is a brilliant source of folate (a great smoothie to make extra for the mumma’s making bubba’s), fibre and manganese, as well as being a good source of vitamin c (mostly if raw), vitamin B6, potassium, magnesium and some iron.  Traditional Chinese Medicine also recommends beetroot as a blood cleanser.

In this smoothie, you’ll also get the added fibre from the raspberries, avocado, hemp seeds and spinach, as well as vitamin C, healthy fats and protein.  It’s a great one for winter as it tastes great when not too cold, plus those beetroots are in season, so you can add a couple of extra beetroot to your roast and have them ready for your smoothie in the morning!

Preparation time: 5 mins



1/2 cup leftover roast beetroot*

1 cup frozen raspberries or cherries

1 big handful baby spinach or other greens

1 cup coconut milk

1/4 avocado

1 tbsp hemp seeds

1 scoop vanilla protein powder or collagen powder, optional

1 tbsp cacao, optional



  1. Place all ingredients into a blender and blend until smooth.



If you don’t have any leftover beetroot, you can grate in some fresh raw beetroot, or you can purchase the organic preprepared beetroot from your local supermarket.

Send to school in a well sealed jar or drink bottle to avoid spills.

Make sure you use a vegan protein powder for a vegan or vegetarian smoothie.  The rest of the ingredients are vegan.

Add some crunch with a little granola, or serve it in a bowl on weekends and pretend you’re some place warmer!