Beet Apple Spinach Smoothie

1. 01

   Prepare the beet & apple

   Use plain cooked, cooled beetroot and dice it small. Rinse the spinach and apple, remove the apple core and chop the flesh. Grate the ginger and juice the lemon.

   Your cue: Avoid pickled beetroot; its vinegar changes the flavour.

2. 02

   Blend · about 30 sec

   Blend the colourful base

   Add water, spinach and beet to the jug. Secure the lid and blend for about 30 seconds, starting low.

   Your cue: The greens should be finely dispersed and the beet cubes broken down.

3. 03

   Blend · about 45 sec

   Add apple & ice

   Stop and add apple, lemon juice, ginger, flax and ice. Blend for about 45 seconds. If it is too thick to move, stop and add a splash of water.

   Your cue: Check for apple chunks and large ice pieces before finishing.

4. 04

   Pour with the fibre

   With the machine off, taste and check the consistency. Pour without straining to keep the recipe's pulpy texture; add a little water if it thickens as it stands.

   Your cue: A naturally muted red-green colour is expected when beet and spinach combine.

Blending times are starting points; use the texture cues and your blender’s instructions. Loading order is for a typical upright jug. Switch off before scraping or tasting, and never put utensils into moving blades.