Red beet breakfast bowl with mango and banana

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This breakfast I´ve posted previously on Instagram. Whenever I have left over red beets this is what´s happening in my kitchen the next morning ; ) Red beets have such an amazing color and I love the flavor. When mixing it with banana, coconut cream and honey it has such a great mild flavor. One way of incorporating some root veggies in a breakfast bowl too. ; ) It is really great to serve with some mango.

Serves 2

  • 2 bananas
  • 3/4 cup coconut cream
  • 2 small cold boiled or baked red beets
  • 2 teaspoons of honey (or if you are vegan substitute with some other sweetening)
  • 8 mint leaves (I was out of them and replaced with fresh thyme)
  • Topping: pomegrante seeds and mango.

Mix all ingredients in a blender until you have a lovely mousse.  If you let the mousse sit in the fridge for an hour you will have a bit of a thicker consistency.  Enjoy!

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