Red velvet smoothie

I didn't understand the appeal of red velvet cake until I saw a recipe that used beetroot to provide the crimson colour. Cake plus food colouring isn't really my thing, but cake plus a vegetable ingredient that turns everything a vibrant hue? I am very much in favour of that.

I am also very much in favour of this red velvet smoothie. As you may guess, beetroot also provides the colour here. However - don't panic! You would have to work very hard to detect any beetroot flavours. Instead, the drinking experience is akin to that of a chocolate thickshake. The thick texture comes from the use of both banana and sweet potato, whilst cocoa and dates provide the chocolate experience. The result is surprisingly decadent.

With the vegetables and banana, this smoothie is jam packed with nutrition as well as flavour. I found it more filling than my standard smoothie mixes, and if you drink it as one serve, it can easily serve as a complete breakfast. If you're not a fan of bananas in smoothie form, or want a change from them, you could also swap that ingredient out for berries. Raspberries or strawberries would enhance the colour even further, and pair very nicely with the chocolate!

Red velvet smoothie

Serves 1 to 2

Vegan

High-powered blender required

Author: Bite-Sized Thoughts

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Ingredients

1/2 cup raw beetroot, peeled and roughly chopped

1/2 banana, preferably frozen

1 cup cooked sweet potato pieces

1 tbsp cocoa

2 to 4 dates, roughly chopped (I used 2 dates, but feel free to increase if you want a sweeter drink)

3/4 cup non-dairy milk of choice

1/2 cup chilled water, or as needed to achieve desired consistency

Method

Combine all ingredients except the water in a blender, and process until smooth. Add water to achieve your desired consistency; I found 1/2 cup kept the mix thick but still drinkable.

Do you enjoy red velvet baked goods? What about beetroot in smoothies?

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