Save Last summer, after a particularly grueling morning run left me feeling drained, I stumbled into my kitchen desperate for something that would actually nourish me. The beetroot sitting in my fridge caught my eye—a remnant from my ambitious farmers market haul that I had no plan for. I threw it into the blender with some frozen berries, expecting a disaster, but that first spoonful stopped me in my tracks. The earthy sweetness balanced perfectly with tart berries, and suddenly I was energized instead of depleted. Now it is my go-to whenever I need food that actually fuels me instead of just filling me up.
My roommate walked in while I was photographing this bowl near the window, sunlight catching all those jewel tones, and immediately demanded the recipe. She had been skeptical about beets in anything but borscht, but one taste converted her completely. Now we take turns making batches on Sunday, each trying to outdo the other with topping arrangements. It has become this little ritual that turns breakfast into something worth lingering over instead of rushing through.
Ingredients
- 1 small cooked beetroot: Roast ahead of time and store in the fridge for easy prep—raw beet works too but cooked blends smoother
- 1 cup frozen mixed berries: Frozen fruit creates that thick, ice cream like texture without needing to water it down with ice
- 1 ripe banana: The riper the better for natural sweetness—frozen works great if you want extra thickness
- 1/2 cup unsweetened almond milk: Start with less and add gradually to control consistency
- 1/2 cup plain yogurt: Greek yogurt adds protein but coconut yogurt keeps it creamy and vegan
- 1 tablespoon chia seeds: These thicken the mixture as it sits and add omega threes without altering the flavor
- 1 tablespoon maple syrup: Skip if your banana is extra ripe—taste before you sweeten
- 1/2 cup granola: Homemade or store bought, just make sure it is crunchy for texture contrast
- 1/2 cup fresh berries: Whatever looks best at the market—strawberries, blueberries, raspberries all work beautifully
- 1 kiwi: The bright green against the magenta base is ridiculously photogenic
- 1 tablespoon pumpkin seeds: Add crunch and a nutty flavor that balances the sweet fruit
- 1 tablespoon shredded coconut: Toast it for two minutes beforehand for next level flavor
- Fresh mint: A single leaf makes the whole bowl feel restaurant worthy
Instructions
- Blend the base until silky smooth:
- Add your beetroot, frozen berries, banana, almond milk, yogurt, chia seeds, and maple syrup to a high speed blender. Let it run for at least one full minute—scrape down the sides and blend again until there are absolutely no chunks remaining.
- Check your consistency:
- The mixture should be thick enough to hold a spoon upright. If it is too thick, add almond milk one tablespoon at a time until it reaches that soft serve texture.
- Divide between bowls:
- Pour equal amounts into two bowls, using a rubber spatula to get every last bit—that beetroot stained goodness is too precious to waste.
- Arrange your toppings artistically:
- Think of the bowl as your canvas—place granola in sections, fan the kiwi slices, scatter berries, and sprinkle seeds and coconut in distinct clusters.
- Serve immediately:
- This bowl waits for no one—enjoy it right away while the base is still frozen creamy and the granola stays crunchy.
Save I made this for my grandmother once, watching her expression go from skeptical to absolutely delighted. She kept marveling at how something so beautiful could taste so fresh and alive. Now whenever she visits, she requests it by name, and that morning ritual together has become something I treasure more than the recipe itself.
Make It Your Own
Once you have the basic technique down, the variations are endless. I have added frozen cauliflower for extra creaminess with zero taste change, and a scoop of protein powder turns it into post workout fuel. Sometimes I swap the berries for tropical fruit—mango and pineapple make the most stunning sunset colored bowl.
Prep Ahead Success
Batch cook your beetroots on Sunday and store them in the fridge for the whole week. You can also pre measure all the toppings into small containers, making morning assembly as simple as dump, blend, and top. The smoothie base actually freezes well too—blend a double batch and freeze half in ice cube trays for instant breakfast on busy days.
Perfect Texture Secrets
The difference between an okay smoothie bowl and an amazing one comes down to temperature and ratios. Using frozen fruit instead of fresh eliminates the need for ice, which dilutes flavor. If your blender struggles, add your liquid first, then soft ingredients like yogurt, and finish with frozen fruit on top.
- Pour your smoothie base into chilled bowls for maximum thickness
- Keep some toppings separate until serving to maintain crunch
- Work quickly once the base is blended—temperature is everything
Save There is something deeply satisfying about starting your day with food that looks as good as it makes you feel. This bowl turns breakfast from a chore into a tiny celebration of color and nourishment.
Saffron Brook Recipe Q&As
- → Can I use raw beetroot instead of cooked?
Cooked beetroot works best as it's sweeter and blends more smoothly. Raw beetroot can have an earthy, bitter taste that may overpower the berries. If using raw, steam or roast it first for 15-20 minutes until tender.
- → How can I make the consistency thicker?
Use frozen banana and reduce the liquid amount. You can also add more frozen berries or a tablespoon of nut butter. For an extra thick, ice cream-like texture, freeze the yogurt in an ice cube tray and blend it frozen.
- → What fruits work well as toppings?
Sliced bananas, fresh strawberries, blueberries, raspberries, mango, pomegranate seeds, or diced peaches all complement the earthy beet base. Seasonal fruits add variety and natural sweetness to your bowl.
- → Can I prepare this ahead of time?
The blended base keeps in the refrigerator for up to 24 hours, though it may thicken—just stir in a splash of milk before serving. Add toppings just before eating to maintain their crunch and texture.
- → What milk alternatives work best?
Unsweetened almond, oat, soy, or coconut milk all work beautifully. Oat milk adds natural creaminess while coconut milk provides a subtle tropical flavor. Choose based on your taste and nutritional preferences.