AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Red Velvet Vegan Smoothie

Red Velvet Vegan Smoothie


2 cups almond milk
2 cups of ice cubes
1/2 avocado
1/2 beetroot
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