Birchbox contributor, Natalie Alcala is an L.A.-based blogger with access to fashion and beauty insiders. But the pint-size whiz is also a total wellness geek. She knows as much about chia seeds and kale as she does about runway trends and celebrity shenanigans. Recently, she emailed me out of the blue to say, “You need to try my beet n’ berry smoothie! It’s Birchbox pink!” Since I’ve never met a smoothie I didn’t like, I promptly went out to buy the ingredients and whipped it up for Sunday breakfast. The verdict? An antioxidant-rich fuchsia smoothie with a sweet, earthy taste. Click through to see the recipe!
Yields: 1 serving
- 1 medium beet, raw, steamed or roasted*
- 1 cup fresh or frozen mixed berries
- 1/2 cup fresh orange, sectioned
- 1 cup of almond milk
*If using raw beet, carefully peel the beet and cut into squares. Use steamed or roasted If you don’t have a high-speed blender.
Blend all ingredients in a high-speed blender until smooth. Enjoy!
If you’re not a huge beet fan, try adding a bit of frozen banana. It will make the texture creamier and soften the beet flavor. I also added a tablespoon of ground chia seeds to make it more filling.
For something a bit, well, more chocolate-y, try Goop’s Chocolate Love Smoothie. —Mollie Chen, Birchbox Editorial Director
This post originally ran on Blog.Birchbox.com