Serving suggestions: 1-2 Teaspoons per serving
Beetberry Glow Smoothie
Ingredients:
1 banana
1 cup mixed berries
1 tsp YUMi Beetroot Powder
1 cup oat/almond milk
Ice
Method: Blend until bright pink perfection 💗
Chocolate Beetroot Smoothie (Taste like dessert)
Ingredients:
1 banana
1 tbsp cacao powder
1 tsp beetroot powder
1 tbsp peanut butter
1 cup oat milk
1 date for sweetness
Method: Blend together for chocolate-pink superblend treat 😋
Beetroot Yogurt Bowl (No Blender Needed)
Ingredients:
Greek yogurt or coconut yogurt
1 tsp beetroot powder
Honey drizzle
Granola + berries
Stir for a naturally pink wellness bowl ✨
Beetroot Smoothie Popsicles
Ingredients:
Berry + banana smoothie
1 tsp beetroot powder
Freeze in molds
Pretty pink popsicles kids love 💗
Beetroot Chocolate Muffins
Dry Ingredients:
1 ½ cups (190g) cake flour
½ cup (50g) beetroot powder
½ cup (50g) cocoa powder
1 cup (200g) brown sugar
1 tsp bicarbonate of soda
1 tsp baking powder
½ tsp fine salt
Wet Ingredients:
2 large eggs
1 cup (240ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice)
½ cup (120ml) neutral oil (canola/sunflower)
1 tsp vanilla extract
½ cup (120ml) hot water or hot coffee (coffee deepens the chocolate flavour)
Optional add‑ins
½ cup chocolate chips
¼ cup chopped nuts
Method
1. Preheat oven to 180°C and line a muffin tray.
2. In a large bowl, whisk together all dry ingredients until evenly combined.
3. In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla.
4. Pour the wet mixture into the dry ingredients and fold gently.
5. Add the hot water/coffee last and mix until just combined. Batter will be loose — that’s correct.
6. Fold in chocolate chips or nuts if using.
7. Fill muffin cups ¾ full and bake 18–22 minutes, or until a skewer comes out clean.
8. Cool for 10 minutes before removing from the tray.
Add 1–2 tsp beetroot powder to chocolate muffin batter for a rich twist.
#YUMiBeetroot #SmoothieGlow