Beetroot & Raspberry Smoothie

📝 Ingredients

• 1 cooked beetroot (about 150 g)
• 200 g frozen raspberries
• 2 very ripe bananas (about 120 g each, peeled)
• 10 g fresh ginger
• 400 ml oat drink
• 40 g rolled oats
• 150 g silken tofu
• ½ lemon (juice)

🍴 Utensils

• Blender
• Chopping board
• Paring knife
• Teaspoon
• Fine grater

📖 Steps

1. Put the oats in the blender jug with 350 ml oat drink and leave to soak for 5 min: they soften and give a smoother smoothie, with no grainy bits. Keep the remaining 50 ml to adjust.
2. Meanwhile, peel the ginger by scraping off the skin with the edge of a teaspoon, then grate it finely. It livens up the earthy taste of the beetroot; use a little less for a milder flavour.
3. Cut the beetroot into 2 cm cubes on the board (it stains: rinse the board and knife straight away). Peel the bananas and cut them into thick slices. Squeeze the ½ lemon.
4. Add to the blender, in this order, the drained silken tofu, the banana, beetroot, ginger and lemon juice, then the frozen raspberries last: putting the hard pieces on top stops them jamming the blades.
5. Blend for 30 s on low speed, then 1 min on full speed, until the smoothie is really smooth, thick but drinkable. If the blades spin freely without catching the mixture, stop, stir with a spoon and start again.
6. Taste and adjust: add the 50 ml oat drink if it's too thick. Pour into two large glasses and drink straight away, ideally 45 min before training for comfortable digestion during exercise.