— MAKES 1 LITER
1 CUP / 240 ML COCONUT MILK
150 G / 1 MEDIUM BEETROOT
400 G / 3 SMALL PEARS
1,5 CUP / 200 G FROZEN RASPBERRIES
3 LEAVES ROMAINE LETTUCE
1 - Peel beetroot under running water to avoid stains. Chop in small cubes.
Rinse pears, cut into quarters and remove cores. Tear lettuce leaves into pieces.
2 - Start by adding coconut milk to a blender. Add the rest of the ingredients.
Blend on high speed until smooth. You should end up with a quite thick smoothie.
If necessary, mix in water or coconut milk to reach desired consistency.
Serves into glasses with raspberries and basil or mint leaves. Relax and enjoy !
Smoothie are always better fresh but leftovers can be stored in a jar or a glass bottle with an airtight lid for up to two days. Shake before using.
- You can use fresh raspberries instead of frozen. In that case, add a few ice cubes to the blender for extra freshness.
- If you are not using a high speed blender you might need to grind the beetroot before adding it.
This will help your blender or mixer to break them down into a smooth purée.
- Feel free to replace romaine lettuce by any other green leaves with a neutral taste (spinach, kale, mache salad etc).
They add extra nutriments to your smoothie.