Start by making the beet sauce by blending one peeled beet with a cup of water and 1 date in a food processor.
Blend the remaining 2 dates with the frozen bananas, cherries, blueberries, and half of the beet sauce together to make the smoothie base.
Cut the dragon fruit in half and, using a melon-baller scoop out several balls of fruit from each half.
Add smoothie to a bowl, stir in dragon fruit balls and several hibiscus leaves. Top with pumpkin seeds, blackberries, hibiscus tea leaves, and cocoa powder.
Lastly drizzle a couple tablespoons (30 ml) beet sauce on top.
Start by making the beet sauce by blending one peeled beet with a cup of water and 1 date in a food processor.
Blend the remaining 2 dates with the frozen bananas, cherries, blueberries, and half of the beet sauce together to make the smoothie base.
Cut the dragon fruit in half and, using a melon-baller scoop out several balls of fruit from each half.
Add smoothie to a bowl, stir in dragon fruit balls and several hibiscus leaves. Top with pumpkin seeds, blackberries, hibiscus tea leaves, and cocoa powder.
Lastly drizzle a couple tablespoons (30 ml) beet sauce on top.
