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.
- 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!