I’m breaking down why Smoothies With Beets pack anti inflammatory benefits into quick breakfasts, and I’ve included a simple beet smoothie recipe plus ideas for weight loss smoothies, breakfast blends and smoothie bowls.

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I used to toss beets in the back of the fridge because I thought they’d ruin a smoothie. Then I tried blending a cooked beet with banana and everything changed.

There is something wild about the color and texture that still surprises me, and it’s not just a trick, it’s tasty. Whether you’re eyeing a Raw Beet Smoothie or curious about a Beet Kale Smoothie, I’ll show you simple ways to fold beets into breakfasts, weight loss shakes and even bowls without making your drink taste like dirt.

You might actually like them, promise.

Ingredients

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beet: earthy sweet root, rich in fiber and nitrates, adds color and subtle sweetness.
banana: creamy natural sweetness, great potassium and carbs, smooths texture and balances beet.
greek yogurt: protein rich, tangy, keeps you full, adds creaminess and probiotic benefits sometimes.
almond milk or orange juice: almond milk light and nutty low calorie, orange juice bright sweet vitamin C boost.
frozen berries or mango: tart or tropical sweetness, antioxidants and fiber, masks beet flavor while adding zing.
chia or ground flaxseed: little texture, big omega 3s and fiber, help thicken and keep you full.
spinach or kale: mild greens load of vitamins and iron, barely changes taste but ups nutrients.

Ingredient Quantities

1 small cooked beet, peeled and chopped (about 4 to 5 oz or 120 to 150 g)

1 medium banana (fresh or frozen) (about 4 oz or 115 g)

3/4 cup plain Greek yogurt or plant based yogurt (170 to 200 g)

3/4 to 1 cup unsweetened almond milk or orange juice (180 to 240 ml)

1/2 cup frozen berries or mango (about 75 g)

1 tablespoon fresh lemon juice (15 ml)

1 teaspoon grated fresh ginger (about 2 g) (optional)

1 tablespoon honey or pure maple syrup (15 ml) (optional)

1 tablespoon chia seeds or ground flaxseed (about 10 g)

1 scoop vanilla or unflavored protein powder (20 to 30 g) (optional for weight loss)

1 cup baby spinach or loosely packed kale (about 30 g) (optional for weight loss)

2 tablespoons rolled oats (about 12 g) (optional for breakfast smoothies)

1/2 cup ice cubes (about 120 g) (optional)

2 tablespoons nut butter such as almond or peanut (about 32 g) (optional for bowls)

1/4 cup granola or mixed seeds for topping (about 30 g) (optional for smoothie bowls)

How to Make this

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1. Prep the beet and fruit: peel and chop 1 small cooked beet (about 4 to 5 oz), slice 1 medium banana (fresh or frozen) and measure 1/2 cup frozen berries or mango; if your beet is raw roast or boil until tender first.

2. Add liquids and base to the blender first: pour 3/4 to 1 cup unsweetened almond milk or orange juice, then 3/4 cup plain Greek or plant based yogurt and 1 tablespoon fresh lemon juice.

3. Add the solids: put the chopped beet, banana, frozen berries or mango, 1 tablespoon chia seeds or ground flaxseed, and 1 teaspoon grated fresh ginger if using.

4. Add optional boosts: scoop in 1 scoop vanilla or unflavored protein powder for weight loss, add 1 cup baby spinach or a small handful of kale for extra greens, and 2 tablespoons rolled oats if this is a breakfast smoothie.

5. Sweeten and flavor: add 1 tablespoon honey or pure maple syrup if you want it sweeter, and 1/2 cup ice cubes for chill. (Adjust sweetener to taste.)

6. Blend until very smooth, stopping to scrape down the sides once or twice; if the blender stalls, add a splash more almond milk or orange juice and continue blending.

7. Check texture and taste: if it’s too thick add small amounts of almond milk or orange juice, if too thin add more frozen fruit or oats; if beet flavor is too strong add more banana, lemon, or berries.

8. Make it a bowl: to serve as a smoothie bowl blend with less liquid so it’s thick, spoon into a bowl and top with 2 tablespoons nut butter, 1/4 cup granola or mixed seeds, extra berries or sliced banana.

9. Serve right away for best color and nutrients. Leftovers can be stored in an airtight jar in the fridge for up to 24 to 48 hours. Quick tip: if you hate beets, start with half a beet and use citrus, berries and ginger to mask the earthy taste.

Equipment Needed

1. Powerful blender, you’ll want one that can smooth out cooked beet chunks
2. Cutting board, any sturdy one will do
3. Sharp chef knife, for chopping beet and slicing banana
4. Vegetable peeler, only if your beet is raw and you need to peel it first
5. Small citrus juicer or reamer, for that fresh lemon juice
6. Measuring cups and spoons, to keep the ratios right
7. Microplane or fine grater, for the fresh ginger
8. Rubber spatula or long spoon, to scrape the jar down while blending
9. Airtight jar or container, for storing leftovers in the fridge

FAQ

Will the beet taste make the smoothie taste weird?

Not if you balance it. Use one small cooked beet with banana, yogurt and a splash of lemon or orange juice and the earthiness mostly disappears. Berries or mango and a little ginger help cover any leftover "beety" notes. Start with half a beet if you are extra sensitive.

Do I need to cook the beet first?

Yes cook it. Roasted or boiled beets are sweeter and less earthy than raw, and they blend ultra smooth. If you want convenience freeze cooked beet cubes so you can throw them in the blender like frozen fruit.

How do I make it thick enough for a smoothie bowl?

Use frozen banana, add the oats and nut butter and cut the liquid to 3 quarters cup or less. Blend until very thick then scoop into a bowl and top with granola seeds and extra fruit. Dont add ice until the end or it will water down the texture.

Any blender tricks for the smoothest result?

Put the liquid in first, then greens, then beet and soft stuff like yogurt and banana, last add ice. Pulse on low to break things up then crank it high for 30 to 60 seconds. Scrape the sides and blend again if needed.

Is this okay for weight loss or for diabetics?

Yes with tweaks. Use plain Greek or plant based yogurt, unsweetened almond milk, add protein powder and chia or flax to keep you full. Cut the banana to half and skip the honey or juice if you need to limit sugar. Check with your doctor if you have blood sugar concerns.

How long can I store leftovers and can I freeze them?

Drink fresh for best color and nutrients but you can keep a sealed jar in the fridge up to 24 hours, sometimes 48 hours if cold. For longer storage freeze in portion sized jars or ice cube trays up to three months. Thaw in the fridge or blend frozen cubes with a splash of liquid.

How To Use Beets In Smoothies (Even If You Hate Beets!) Recipe Substitutions and Variations

Small cooked beet (about 4-5 oz)
- Roasted carrot (equal weight) – sweet, earthy and blends smooth, color will be orange not red
- Cooked sweet potato (equal weight) – creamier and sweeter, great for thicker smoothies
- Red dragon fruit/pitaya (same volume) – gives bright color with milder flavor
- Frozen cauliflower (same weight) – neutral flavor, keeps texture and nutrients without the beet taste
Plain Greek yogurt (3/4 cup)
- Plain plant based yogurt (soy or coconut, same volume) – dairy free swap, similar creaminess
- Silken tofu (3/4 cup) – high protein, very smooth when blended
- Cottage cheese (blended, same volume) – higher protein, a bit tangier but very creamy
- Kefir (slightly less volume) – thinner, tangy and adds probiotics, cut other liquids a bit
Unsweetened almond milk or orange juice (3/4 to 1 cup)
- Any other plant milk (oat, soy, cashew, same volume) – use oat for creaminess, soy for protein
- Low fat milk (same volume) – richer mouthfeel, if not avoiding dairy
- Coconut water (same volume) – lighter, adds subtle sweetness and electrolytes
- Cold green tea or brewed coffee (cooled, same volume) – for a milder flavor and extra antioxidants
Medium banana (fresh or frozen)
- Avocado (1/2 medium) – makes smoothie extra creamy with less sweetness
- Cooked pear or apple (about same weight) – sweet and smooth, milder flavor
- Silken tofu (1/4 to 1/2 cup) – adds creaminess and protein without fruit sugar
- Frozen mango chunks (same volume) – keeps sweetness and tropical taste if you want no banana flavor

Pro Tips

1) Add liquid first when you blend, not last. It helps the blades move so you dont end up with beet chunks and a blender that stalls. If it does stall just pour a little more almond milk or OJ and start again, scrape the sides once or twice and pulse a few times before full speed.

2) If the beet tastes too earthy, mask it instead of hiding it. More banana, a squeeze of lemon, fresh ginger or a handful of berries will cut the earthiness. Start with half a beet the first time if you hate that taste, then work up as you get used to it.

3) Want a smoothie bowl texture? Use less liquid and more frozen fruit or oats, then chill the bowl first so toppings dont sink. For a thinner sip-able smoothie, add ice last and blend until silky. Nut butter and granola make great toppings but remember they add calories, so portion them.

4) Make it more filling without dumping extra sugar. Use plain Greek or plain plant yogurt, toss in chia or ground flax for fiber, and add a scoop of protein powder if youre watching your weight. If you need sweetness, honey or maple sparingly, or use frozen sweet mango/berries so you cut added sugar. Store leftovers in an airtight jar for up to 48 hours and stir/shake before drinking.

How To Use Beets In Smoothies (Even If You Hate Beets!) Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

960

kcal

Equipment: 1. Powerful blender, you’ll want one that can smooth out cooked beet chunks
2. Cutting board, any sturdy one will do
3. Sharp chef knife, for chopping beet and slicing banana
4. Vegetable peeler, only if your beet is raw and you need to peel it first
5. Small citrus juicer or reamer, for that fresh lemon juice
6. Measuring cups and spoons, to keep the ratios right
7. Microplane or fine grater, for the fresh ginger
8. Rubber spatula or long spoon, to scrape the jar down while blending
9. Airtight jar or container, for storing leftovers in the fridge

Ingredients

1 small cooked beet, peeled and chopped (about 4 to 5 oz or 120 to 150 g)
1 medium banana (fresh or frozen) (about 4 oz or 115 g)
3/4 cup plain Greek yogurt or plant based yogurt (170 to 200 g)
3/4 to 1 cup unsweetened almond milk or orange juice (180 to 240 ml)
1/2 cup frozen berries or mango (about 75 g)
1 tablespoon fresh lemon juice (15 ml)
1 teaspoon grated fresh ginger (about 2 g) (optional)
1 tablespoon honey or pure maple syrup (15 ml) (optional)
1 tablespoon chia seeds or ground flaxseed (about 10 g)
1 scoop vanilla or unflavored protein powder (20 to 30 g) (optional for weight loss)
1 cup baby spinach or loosely packed kale (about 30 g) (optional for weight loss)
2 tablespoons rolled oats (about 12 g) (optional for breakfast smoothies)
1/2 cup ice cubes (about 120 g) (optional)
2 tablespoons nut butter such as almond or peanut (about 32 g) (optional for bowls)
1/4 cup granola or mixed seeds for topping (about 30 g) (optional for smoothie bowls)

Directions

Prep the beet and fruit: peel and chop 1 small cooked beet (about 4 to 5 oz), slice 1 medium banana (fresh or frozen) and measure 1/2 cup frozen berries or mango; if your beet is raw roast or boil until tender first.
Add liquids and base to the blender first: pour 3/4 to 1 cup unsweetened almond milk or orange juice, then 3/4 cup plain Greek or plant based yogurt and 1 tablespoon fresh lemon juice.
Add the solids: put the chopped beet, banana, frozen berries or mango, 1 tablespoon chia seeds or ground flaxseed, and 1 teaspoon grated fresh ginger if using.
Add optional boosts: scoop in 1 scoop vanilla or unflavored protein powder for weight loss, add 1 cup baby spinach or a small handful of kale for extra greens, and 2 tablespoons rolled oats if this is a breakfast smoothie.
Sweeten and flavor: add 1 tablespoon honey or pure maple syrup if you want it sweeter, and 1/2 cup ice cubes for chill. (Adjust sweetener to taste.)
Blend until very smooth, stopping to scrape down the sides once or twice; if the blender stalls, add a splash more almond milk or orange juice and continue blending.
Check texture and taste: if it’s too thick add small amounts of almond milk or orange juice, if too thin add more frozen fruit or oats; if beet flavor is too strong add more banana, lemon, or berries.
Make it a bowl: to serve as a smoothie bowl blend with less liquid so it’s thick, spoon into a bowl and top with 2 tablespoons nut butter, 1/4 cup granola or mixed seeds, extra berries or sliced banana.
Serve right away for best color and nutrients. Leftovers can be stored in an airtight jar in the fridge for up to 24 to 48 hours. Quick tip: if you hate beets, start with half a beet and use citrus, berries and ginger to mask the earthy taste.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.