- 1 young beetroot (approximately 120g/4Âźoz), cooked
- 125ml/4fl oz coconut milk, chilled
- 1 ripe banana
- 2 cardamom seeds (see tips)
- 7 ice cubes
- 1 tsp vanilla extract
- tiny pinch sea salt
- 2 tbsp freshly squeezed lemon juice
- cacao nibs or sesame seeds, to garnish (optional)
- Blend the beetroot with two-thirds of the banana and all of the remaining ingredients until completely smooth.
- Slice the remaining banana.
- Divide the smoothie between two tall glasses. Garnish with the banana slices and a sprinkling of sesame seeds or cacao nibs.