Handful of baby spinach leaves

2 small beets (or 1 large), peeled and chopped

10 blackberries

Juice of 1 lemon

1 tbsp Greek yogurt

1 cup (250 ml) unsweetened coconut milk (or milk of choice)

4–5 ice cubes

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Wash, peel, and chop the beets into small cubes for easier blending.
Place chopped beets, spinach, blackberries, lemon juice, Greek yogurt, coconut milk, and ice cubes in a blender.
Blend on high speed until smooth and creamy. Add a splash more coconut milk or water if needed to adjust consistency.
Taste and adjust sweetness if desired by adding honey or extra berries.
Pour into a glass and enjoy immediately while cold and fresh.

Use raw or frozen beets; cooked beets yield a sweeter flavor.

Adjust sweetness with honey, agave, or extra fruit if desired.

For a thicker smoothie, use less coconut milk or add banana.

Make it vegan by using plant-based yogurt instead of Greek yogurt.

Best enjoyed fresh, but can be refrigerated up to 24 hours.