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This easy Beet Smoothie is made with fresh beets, bananas, blueberries, strawberries, and baby spinach. It’s creamy, delicious, and the perfect way to sneak more veggies into your day!

Worried it will taste too much like, beets? Don’t be! The earthy beet flavor is perfectly balanced by sweet berries, creamy banana, and tangy yogurt.

Beet smoothie in a glass with fresh blueberries and strawberries around it.

Beets are naturally sweet and work well in so much more than just salads – like beet hummus! This vibrant beet smoothie is sweet, creamy, and yes, insanely delicious. Made with cooked beets, fresh spinach, frozen fruit, milk, yogurt, flax and chia seeds, it’s the perfect quick breakfast or post-workout snack. Even if you don’t like beets, you should try this recipe. I promise it won’t taste like your drinking beets! Besides, it’s nutrient dense, COLORFUL, and ready in just minutes.

Table of Contents

All ingredients for a beet smoothie are neatly displayed on a white surface in labeled bowls, including frozen berries, banana, cooked beets, Greek yogurt, fresh spinach, milk, apple juice, flax seeds, chia seeds, and carrots. Clean white background for easy visibility.

Ingredient Notes

For the full list and amounts of ingredients, scroll down to the recipe card at the bottom of the page.

  • Beets: This recipe include 2 medium-sized cooked beets. Cooking beets is super easy and they taste way better than canned beets. If you have the time, consider cooking your own. This post details how to cook beets (boil, steam, or roast) or you can make these easy Instant Pot beets.
  • Milk: I recommend using whatever works best for your family. This includes, cow milk or plant-based milk alternatives like almond milk, soy milk, coconut milk, oat milk, etc.
  • Apple juice: Added for a little extra sweetness. Feel free to swap with homemade applesauce, apple cider, or 1-2 teaspoons of maple syrup.
  • Yogurt: Feel free to use regular or Greek yogurt, just be sure it’s plain and unsweetened.
  • Frozen fruit: This smoothie includes frozen banana, strawberries, and blueberries. Feel free to use a mixed berry blend with blackberries and raspberries if that’s easier. Feel free to omit the banana and add additional strawberries, if preferred.
  • Fresh spinach: Fresh kale is another delicious choice. I do not recommend using frozen spinach as it tastes completely different from fresh.
  • Ground flax seed (optional): Has a mild, slightly nutty flavor. They’re high in omega-3 fatty acids and fiber. Be sure to use ground flax not whole to get their full nutritional benefits, as whole seeds will pass through the body undigested.
  • Chia seeds (optional): Virtually flavorless, but packed with omega-3s, protein, and fiber. Note that chia seeds absorb liquids as they sit, creating a slight gel-like consistency (think chia pudding).

Step by Step Instructions

Here’s a visual overview of how to make this beet smoothie recipe. For detailed instructions and the full printable recipe, scroll down to the recipe card below.

Smoothie ingredients including spinach and yogurt added to a blender before blending.
  1. Add all of the ingredients to a high-speed blender starting with the liquid ingredients. Pulse to break up the beets and frozen fruit.
Fully blended beet smoothie inside of a blender
  1. Blend on high for 1-2 minutes, or until smooth and creamy. Pour into individually glasses and serve immediately.

Can You Put Raw Beets in a SMoothie?

Yes! Raw beets are safe to eat and can absolutely be used in smoothies. However, consider the following before adding them to your next smoothie recipe.

  • Use a high-speed blender (like a Vitamix or Blendtec) to achieve a smooth consistency. Raw beets a very dense and fibrous.
  • Peel and chop (or grate) the raw beets before adding them to the blender. You can use a cheese grater or chop them into small cubes.
  • Raw beets have a stronger, more earthy taste compared to cooked beets. If you dislike the taste of beets, make this recipe using cooked beets and balance the flavor with sweet fruits like bananas, pineapple, or berries.
  • Beet juice stains cutting boards, hands, and clothing. I always wear an apron when handling beets.
Multiple glasses of beet smoothie topped with mint, berries, and chia seeds.

Optional Additions

Here are some fun and flavorful ways to switch up this recipe:

  • Protein powder: Add 1 scoop for an extra boost of protein. I suggest using unflavored or vanilla to complement the fruit and berry flavors.
  • Almond butter: Add 1-2 tablespoons for added richness. A great addition if you’re looking to turn this smoothie into a filling meal replacement.
  • Avocado: Adds healthy fats and makes the smoothie extra creamy. It’s also a great substitute for banana.
  • Rolled oats: Add up to 1/4 of a cup for a little extra fiber and thickening power. For the smoothest texture, consider soaking the oats in milk for 5-10 minutes before blending.

More Easy Smoothie Recipes

If you make this Beet Smoothie, I’d love to hear how it turned out in the comment section below! Your review will help other readers in the community. And if you’re hungry for more delicious food inspiration and exclusive content, join my free newsletter here.

A thick and creamy pink beet smoothie in a textured glass topped with sliced strawberries, blueberries, and chia seeds, and set against a white background with scattered fruit for styling.
4.79 from 32 votes

Beet Smoothie

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
This vibrant beet smoothie is packed with frozen fruit, spinach, and protein-rich yogurt for a delicious and energizing breakfast or snack. It's gluten-free and vegetarian with dairy-free options available!
Prep: 5 minutes
Cook: 2 minutes
Total: 7 minutes
Servings: 2 servings
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Ingredients 

  • 1½ cup milk of choice, (cow’s milk, almond, soy, oat, hemp, or goat)
  • ½ cup apple juice, optional
  • 1 cup plain Greek yogurt, (full-fat or reduced-fat; use dairy-free yogurt for vegan option)
  • 2 medium beets, cooked and peeled
  • 1 cup fresh spinach, or a Large handful
  • 1 frozen banana, chopped
  • 1 cup frozen blueberries
  • 1 cup frozen strawberries
  • 1 tablespoon ground flax seed, optional
  • 1 tablespoon chia seeds, optional
US Customary – Metric

Instructions 

  • Add all of the ingredients to a high-speed blender in the order listed (always adds liquids first). Pulse a few times to break up the frozen fruit and beets.
  • Then, blend on high for 1-2 minutes, or until smooth and creamy. If the smoothie is too thick, add more milk, juice, or water to reach your desired consistency.
  • Pour into a glass and serve immediately. Enjoy!

Notes

  • Yield: 2 large smoothies or 3-4 smaller servings. Each serving is approximately 12-16 ounces.
  • If you are using fresh fruit, add some ice cubes to the blender for a colder/thicker smoothie.
  • The apple juice is added for a little extra sweetness. Swap with 1 teaspoon of maple syrup or omit entirely if preferred.
  • How long will this beet smoothie last in the refrigerator? How will the taste and texture change? This smoothie will keep for up to 48 hours when stored in an airtight jar or container in the refrigerator, but it’s best enjoyed within 24 hours.
  • Top tip: If you plan to store it, leave out the chia and flax seeds which absorb liquid and will thicken the smoothie. Add them just before serving.

Nutrition

Calories: 441kcal | Carbohydrates: 69g | Protein: 23g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 27mg | Sodium: 257mg | Potassium: 1546mg | Fiber: 13g | Sugar: 48g | Vitamin A: 1853IU | Vitamin C: 68mg | Calcium: 449mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!
Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Jessica Randhawa

Chef | Food Photographer

Jessica Randhawa leads The Forked Spoon, sharing 14 years of experience and over 1,200 original recipes, kitchen tips, and practical cooking advice. Inspired by her world travels, Jessica’s approachable recipes have been featured in outlets like Daily Mail, Al Jazeera, and CNET. She holds a Bachelor of Science from the University of California.

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Recipe Rating




4.79 from 32 votes (32 ratings without comment)

4 Comments

  1. Darrell l GASPARD says:

    Will this last in the fridge a few days, if I make a big batch?

    Reply
    1. Jessica Randhawa says:

      Certainly! Your beet smoothie can be stored in the fridge for a few days after making a big batch. To help maintain its freshness and nutritional value, be sure to store it in an airtight container or a bottle with a tight-fitting lid. This helps to minimize oxidation, which can affect the taste and color of your smoothie. It’s also a good idea to give it a good shake or stir before drinking, as the ingredients may separate over time. For optimal taste, I recommend consuming the smoothie within 48 hours 🙂

      Reply
  2. Peach says:

    Can you make this without the yogurt?

    Reply
    1. Jessica Randhawa says:

      While I have not tried these substitutes in this specific recipe, you can try substituting the yogurt for Coconut Cream or Almond Milk Yogurt.

      Reply