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Beans, beets and blues
Serves 4 Desserts and puddings
Ingredients
- 1⁄2 raw beetroot, peeled (approx. 50g)
- 1 ripe banana, peeled
- 150g frozen blueberries (plus extra for serving)
- 90g cooked white beans (rinsed, if using canned)
- juice and zest 1⁄2 lemon
- 1⁄2tsp ground cinnamon
- 200ml coconut water (or drinking water)
To serve
- 500ml coconut yoghurt or Greek yoghurt
- edible flowers (optional)
Method
Depending on the strength of your blender, roughly chop or grate the beetroot, roughly chop the banana and add them to a blender along with the rest of the ingredients.
Blend on a high speed until completely smooth. Pour into 4 medium-sized glasses, filling them around halfway. Fill up with yoghurt, working your way from the outside to the inside of the glass (as the yoghurt is heavier). Run a spoon around the inside edges of the glasses to create a marbled effect and top with extra blueberries. Decorate with edible petals for extra va-va-voom.
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