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  • Orange and Beet Smoothie

Orange and Beet Smoothie

Posted on Aug 7th, 2023
by Thomas Wenger
Categories:
  • Breakfast
  • Smoothies
Orange & Beet Smoothie

Beetroot, in my view, is a much underrated vegetable. With the exception of Scandinavian and Eastern European countries, where beetroot is a staple, much of the rest of the world uses it rather sparingly.

This beautiful root is full of nutrition and antioxidants and has been used for years in the belief is helps prevent and treat cancer.

It’s a great source of potassium, dietary fiber, and phosphorous. Its flavor can be a little earthy and musky, but cooked beets have a real sweetness to them.

Blend this with a couple of ice cubes, good quality honey, and freshly squeezed orange juice (at this stage you may want to add some yellow or red bell pepper juice as an variation) and with all that goodness, I think this is one great tasting healthy breakfast juice.

Enjoy!

Orange & Beet Smoothie

Orange and Beet Smoothie

Thomas Wenger
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Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Drinks
Cuisine International
Servings 2 servings

Ingredients
 
 

  • 90 grams beet root cooked, peeled
  • 250 millilitres orange juice
  • 1 lemon juice only
  • 5-6 ice cubes
  • 15 grams honey
  • 1 mint sprig
  • Orange slice

Instructions
 

  • Cook the beetroot, in its skin, in plain water until very soft. Drain and leave to cool. Peel the beetroot while still warm. Ensure that you wear gloves for this to avoid the purple flesh staining your hands a deep red.
  • Chill the beetroot well.
  • In a blender, combine the ice, honey, and lemon juice and blend well to a smooth pulp.
  • Turn on the blender to high speed and incorporate the orange juice. Adjust the lemon and honey to taste and serve well chilled.

Notes

Orange & Beet Breakfast Smoothie
Tried this recipe?Let us know how it was!

Related: Kykeon – The Ancient Smoothie
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Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986. What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990. For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world - Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with. Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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