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Home » Drinks + Smoothies » Smoothies » Beet Smoothie

Beet Smoothie

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
September 5, 2020
4.83 from 23 votes


Last Updated November 17, 2022 | 2 Comments

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This Beet Smoothie Recipe is packed with healthy ingredients like fresh beets, bananas, blueberries, strawberries, and leafy greens. Creamy and delicious, it’s the best smoothie recipe for a healthy breakfast or afternoon pick-me-up!

mason jar filled with Blueberry, Beet and Spinach Smoothie

Why You’ll Love this Beet Smoothie 

Despite being filled with hidden veggies, this healthy beet smoothie is sweet and delicious. You’ll love the creamy texture! The beets earthy flavor with the sweet blueberries give it a unique and delicious taste. It’s packed with nutritional benefits that will energize you for the rest of the day! Plus, it only takes minutes to make. 

I especially love fresh smoothies as they are a great way to sneak some nutritious vegetables and fresh fruit into your family’s diet! 

Learn all about how to cook beets here!

Ingredients

  • Milk of Choice – (cow milk, almond milk, soy milk, coconut milk, hemp milk, goat milk)
  • Plain Greek Yogurt – (I used full fat, but fat-free yogurt will work too)
  • Cooked and Peeled Beets
  • Fresh Spinach 
  • Banana
  • Blueberries
  • Strawberries
  • Flax Seed – (optional)
  • Chia Seeds – (optional)
overhead photo of mason jar filled with Blueberry, Beet and Spinach Smoothie

How to Make a Beet Smoothie

Place all of the ingredients in the bowl of your favorite high-speed blender. Blend on high for 1-2 minutes, or until smooth and creamy. If your smoothie is too thick and not blending well, simply add more liquid, a little at a time until it reaches the perfect consistency. 

Can You Put Raw Beets in a Smoothie?

Yes. If you only have raw beetroot available, first peel them before chopping them into fine dice. You may also grate them using a cheese grater, but be sure to wear an apron as the beet juice will splatter as they’re being grated.

How to Serve 

Pour it into a glass and enjoy! You may also serve this smoothie in a bowl; use less milk when blending to make the smoothie thicker, then pour it into a bowl, and top it with nuts, fruits, and other toppings of your choice.

Health Benefits of Beets

  • High in vitamin C, which is always a welcome boost to our immune system
  • High in fiber
  • Loaded with minerals such as manganese and potassium
  • Contain folate, which helps prevent congenital disabilities (so if you’re pregnant, drink up!)
  • Beets may lower blood pressure

Most important, beets are tasty and complement berry smoothies perfectly. I threw in some spinach for veggie sneaking and protein-packed yogurt for the healthy protein (you could also add a scoop of protein powder). It’s the perfect nutrient-dense snack or meal. 

Worried the smoothie will taste too much like beets? No need! The flavor of the beets is offset by the bananas, blueberries, and strawberries, so it doesn’t overpower the smoothie. Instead, it compliments it. Give it a try and see for yourself!

More Delicious Smoothie Recipes

  • Healthy Pumpkin Smoothie Recipe
  • Acai Bowl Recipe – How to Make Your Own Acai Bowl
  • The Best Green Smoothie Recipe

If you try making this Beet Smoothie Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

Berry Beet Spinach Smoothie

Beet Smoothie

4.83 from 23 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
This Beet Smoothie Recipe is packed with healthy ingredients like fresh beets, bananas, blueberries, strawberries, and leafy greens. Creamy and delicious, it’s the best smoothie recipe for a healthy breakfast or afternoon pick-me-up!
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 5 mins
Cook Time 2 mins
Total Time 7 mins
Course Drinks
Cuisine American
Servings 2 servings
Calories 382 kcal

Ingredients
 
 

  • 1.5 cup milk of choice - cow/almond/soy/hemp/goat/etc
  • 1 cup plain greek yogurt - Full or reduced fat
  • 2 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 flax seed - ground (optional)
  • 1 tablespoon chia seeds - optional
Prevent your screen from going dark

Instructions
 

  • Grab the best blender you have and dump in all the ingredients.  If you have the “pulse” option on your blender, push it a couple times to get things moving.  Then blend on high for 1-2 minutes until smooth.  If you find that your smoothie is too thick and not blending well, simply add more liquid of choice (I usually add more milk for the protein, but you can also add juice or water).
  • Pour into a glass and enjoy!  Best when served right away.

Nutritional Information

Calories: 382kcal | Carbohydrates: 54g | Protein: 21g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 195mg | Potassium: 1176mg | Fiber: 10g | Sugar: 36g | Vitamin A: 1810IU | Vitamin C: 62.9mg | Calcium: 407mg | Iron: 2.5mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword beet smoothie, berry beet smoothie, blueberry beet smoothie
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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

176 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Peach says

    February 22, 2022 at 5:17 am

    Can you make this without the yogurt?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      February 22, 2022 at 6:56 am

      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

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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