Raspberry-Beet and Strawberry-Coconut Smoothie

Preparation: 10 minutes // Serves: 2

What You'll Need

  • ¾ cup beetroot
  • ¾ cup fresh or frozen raspberries, plus more for top of smoothie, as garnish
  • ½ banana
  • ¾ cup coconut milk
  • 2 tbsp lemon juice
  • 1 ½ tbsp honey
  • ½ cup ice cubes
  • ½ cup fresh or frozen strawberries
  • ¾ cup vanilla coconut yogurt or vanilla Greek Yogurt
  • ½ cup light coconut milk
  • 2 tbsp coconut flakes, plus more as garnish
  • 1 tsp chia seeds
  • 1 tbsp honey
  • 1 cup ice cubes

What to Do

  1. Make the raspberry-beet layer: In a blender, combine the beets, raspberries, banana, coconut milk, lemon juice, honey, and ice and blend until smooth. If necessary, add additional milk for a smoother consistency or more ice cubes for a frostier smoothie. Pour into two stem-less wine glasses and place in the freezer until ready to serve.
  2. Make the strawberry-coconut layer: In a blender, combine the strawberries, yogurt, coconut milk, coconut flakes, chia seeds, honey, and ice cubes. Retrieve the beet smoothies from the freezer and pour over the coconut layer to each. Top with frozen raspberries and coconut flakes and serve right away.