This beet smoothie recipe takes the classic strawberry banana smoothie and super-charges it with antioxidant-rich roasted beets! It’s a healthy smoothie with beets, adding tons of vitamins and minerals to kickstart your day.
So we did the whole hot/savory thing with our Beet Pesto Pizza, but I know you’re just dying to find out how you can incorporate more beets into your diet (specifically breakfast, amiright?)
Well look no further. This recipe takes beets to the other side of the flavor spectrum, transforming your everyday strawberry banana smoothie into a health-packed, super pink power beet smoothie.
Reader rating
“Very yummy! I cooked the beets in the instant pot with the peels on. After I Let them cool I just used a paper towel to wipe off the peel…so easy!! This is a great way to use all the beets I’ve been getting from my CSA. Thanks for the great recipe.” —NanaCooks
You’ll need to roast the beets like we did in our Beet Pesto Pizza recipe, but with water in place of olive oil. Roasting transforms a lot of that earthy flavor into sweeter deliciousness.
Can raw beets be used in smoothies?
If you’re low on time, you can use raw beets to make this smoothie. They will be a bit firmer and harder to blend, and the flavor will have more of that pungent earthy flavor, but it does save on time (and retains more of the vitamins in the beets!)
What kind of beets are good for smoothies?
Baby beets are naturally sweeter, making them great for smoothies! Use 2 baby beets or 1 large red beet for this recipe
What goes well with beets in a smoothie?
To combat the “dirt” flavor many people don’t like in beets, use creamy and sweet ingredients in your smoothie. Banana and yogurt add creaminess, while strawberries and honey add sweetness!
More healthy smoothie recipes to try
We love smoothie recipes around here, especially ones that are secretly super healthy! Here are a few of our favorites:
- Wake Me Up Coffee Smoothie
- Key Lime Pie Smoothie
- Strawberry Watermelon Rind Smoothie
- How to Make Green Smoothies
Ingredients
- 1 large red beet or 2 baby beets
- 1 cup quartered strawberries* 150 g
- 1 banana*
- ½ cup strawberry yogurt or dairy-free alternative, 120 g
- 1 Tbsp honey 15 g
- Splash of milk as needed
Instructions
- Roast: Preheat oven to 400 degrees F (204 C). Trim, peel, and chop beets into ½ inch cubes. Drizzle with 1 Tbsp water and place in on aluminum foil, fashioning the foil into a sealed pouch. Cook for 40 minutes, or until fork-tender.
- Blend: Allow roasted beet to cool. Blend together all ingredients, adding more honey to suit your taste, and a splash of milk if needed to get things moving.
SweetPickle says
I just came back from the garden with so many beets and this smoothie sounds great. What kind of blender is that? and is it a glass or plastic jar? Thanks!
Sarah says
Homegrown beets, yum! The blender was an ancient (I think like 20 year old) Waring blender, which I’ve since replaced with a simple handheld blender. The jar was glass, and I’m not entirely sure if beets would dye a plastic container or not. Happy smoothie-making! 🙂
laura says
Do they have to be roasted, or can you do raw? I have a ninja.
Sarah says
Hi Laura! I roast it just to soften it up, but if your blender is strong it should be able to handle chopped raw beets 🙂
Michka says
Easy to make tasted so yummy but I only half of the beets( raw)
Sarah says
So happy to hear, Michka! 🙂
Tonya says
Is there any nutritional or taste differences if the beets are raw or rosted?
Sarah says
Hi Tonya! I personally think roasted beets have a nicer flavor, more sweet and, well, roasted tasting. Roasted does decrease the nutritional content somewhat, though not as much a boiling them would.
Pam C says
This was very yummy!
Sarah says
So happy to hear, Pam! 🙂
Sharon says
Can you use organic beet root juice instead of fresh beets and how much would you say?
Sarah says
Hi Sharon! I honestly don’t know as I haven’t tried it like this before. If I were going to try it, I would probably start with 1/2 cup beet juice and then add a frozen fruit (like frozen strawberries or bananas) or more ice to substitute the fiber and bulk that the beets would have added.
Lea says
Thanks for the smoothie recipe. I can’t wait to make this.
Sarah says
Would love to hear how it goes for ya!
Nanacooks1 says
Very yummy! I cooked the beets in the instant pot with the peels on. After I Let them cool I just used a paper towel to wipe off the peel…so easy!! This is a great way to use all the beets I’ve been getting from my CSA. Thanks for the great recipe.
Sarah says
Such an easy way of cooking and peeling beets – thanks for the tip! 😀