This is a great smoothie to make while we still have blush oranges in the shops. This is not so much a recipe as an idea for a beautiful breakfast drink. As the three main ingredients go together very well, the ratio of one to the other can be varied.
2 medium sized beetroot
2 medium sized carrot
1 blush orange, juiced
2 tbsp rolled oats
1 tbsp sunflower seeds
Scrub the beetroot and carrots but don’t bother peeling. Cut the carrots and beetroot into chunks, and feed them through a juicer collecting the juice in a jug.
Add the blush orange juice and a cupful of rolled oats to the beetroot and carrot juice. Process the juice and oats with a stick blender and taste.
Grind the sunflower seeds in a coffee mill or pestle and mortar and add to the blended juices and serve.
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