Drinks & Juicing
Blood Orange, Beetroot & Ginger Smoothie
A perfect partnership of colour in the depths of winter. The earthy taste of the beets is lifted by the sharpness and natural sweetness of the oranges, while apples and bananas add extra body and goodness. The ginger can be adjusted to your liking; it has a spicy, pungent heat that will dominate all else if you’re not careful.
Cook's notes
You can replace some of the water with other liquids if you like. A handful of ice is great for giving a slushie feel. Half water and half apple juice or coconut water both work well, but increase the sweetness. Almond milk or a dollop of yogurt add extra creaminess. The smoothness may depend on the oomph of your blender. If you think yours may struggle, you could try skinning the apple before blending, or passing the smoothie through a kitchen sieve before serving.
Ingredients
- 3 beetroots
- 4 blood oranges
- 2 bananas
- 1 apple
- 25g ginger
- 1 tbsp maple syrup
Method
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Step 1
Peel and coarsely grate the beetroots. Peel the oranges. Peel and chop the bananas. Remove and discard the apple core; roughly chop the flesh, skin and all. Peel and coarsely grate the ginger.
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Step 2
Pop the beetroots, oranges, bananas and apple into a blender, with 700ml of cold water, the maple syrup, and half of the ginger. Blitz until completely smooth.
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Step 3
Check the consistency and add a dash more water if it seems too thick. Taste and blend in some more ginger to your liking.
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Step 4
The smoothie will keep well in the fridge for a couple of days; just give it a good shake to bring it back together. Depending on the volume of your blender, it may be easier to make it in batches as and when you need.