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Cranberry Beetroot Smoothie with Ginger

Name: Cranberry Beetroot Smoothie with Ginger
Prep time: 5 min
Total time: 5 min
Ingredients: ½ a raw beetroot; 1/2 cup (60g) raw cranberries; 1 orange (peeled); ½ banana; 2 dates; 2 cm cube of fresh ginger (peeled); ½ cup water; handful of ice

Published: Jan 11, 2015 · Modified: Dec 13, 2020 by Kate Hackworthy · 32 Comments

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You'll love this vibrant and easy Cranberry Beetroot Smoothie! The tartness of the cranberry contrasts well with the smooth sweetness of the beet and the ginger's warmth. This is a zesty, tangy and earthy smoothie.

You'll love this vibrant and easy Cranberry Beetroot Smoothie!

It's a delicious combination of wintery flavors.

Sharp cranberry contrasts beautifully with the earthy, sweet beets. Ginger adds a wonderful depth of flavor and warmth.

This is a zesty, tangy and earthy smoothie.

I've been eating more vegetables for January. I've never really been one for New Years resolutions, but this year I decided to take part in Jumpstart15 and Veganuary. I'm so glad that I did. I've been squashing vegetables, squishing vegetables, juicing them, pureeing them, chomping on them raw. I always know that eating more veg will make me feel better, but after hitting the cheeseboard with too much gusto over Christmas it has been great to go back to my beloved veggies. No calorie counting, and not dieting. Just eating vegetable smoothies like this beetroot smoothie in the mornings, soups for lunch and making sure it's all vegan.

I've been a vegetarian for years, but now I've gone completely vegan for January. I really thought that it would restrict what I eat more than it has. I

've had my usual smoothies and soups and for dinner we have had Moroccan chickpea and squash stew, hearty bean and kale soups, adzuki bean and spinach chilli, wholemeal pasta with cauliflower alfredo sauce... I've swapped out the sneaky bites of cheese that I sometimes had for snacks and have a steady supply of veggies to dip into hummous. Treats? I have dark chocolate, dark chocolate covered rice cakes (I LOVE these) and there are plenty of vegan biscuits in the shops should I so desire.

I often have nut milks in the house, store-bought or homemade in the blender, but I haven't found one that I like in my coffee so I've started to have it black. I've been trying to start my days with hot water, lemon and ginger and also to remember to drink more water. So far, going vegan has been quite easy. Wait, there was that blip in a cafe the other day when I forgot and had a cappuccino that wasn't vegan. But I forgive myself.

I had a load of cranberries left over from Christmas that I didn't quite get around to making cranberry sauce out of. Instead of letting them go to waste, I dropped them into my morning smoothie. The tartness contrasts well with the smooth sweetness of the beet and the warmth from the ginger. This is a zesty, tangy and earthy smoothie that the whole family really loved. It's beautifully vibrant and quite filling.

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Get the cranberry beetroot smoothie recipe

Did you make this beet smoothie recipe? Please let me know how it turned out for you!
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