2 cups almond milk
2 cups of ice cubes
3 Tbsp of natural and organic cacao powder
1/4 tsp vanilla
Agave syrup to taste
Pre-heat oven to 170 degrees celcius.
Roughly chop beetroot into small cubes, place on a baking tray and roast until just soft.
Once roasted, cool in fridge.
Put all the ingredients, including cooled beetroot, in a blender and mix until completely smooth.
Adjust sweetness with agave to taste.
Note: Prepare more beetroot than you need all at once and store in an air-tight container in the fridge to use whenever you want to make this smoothie.
Credits: Adapted from Jasmine's recipe.
Photo Credits: Jasmine