Beets are one of the very last vegetables that I learned to like as an adult. My aversion to these ruby red roots began when I was a kid and begged my grandma to buy a can of beets, mistaking them for canned cranberry sauce. Those are definitely not the same thing!
You can imagine my surprise when I tasted them thinking I was having cranberries! I couldn’t eat them YEARS after that experience, which is sad, because I was missing out on a good thing!
After my success adding beets to homemade veggie burgers, I thought I would go out on a limb and try them in a smoothie. If you can add kale and spinach to smoothies, why not beets?! True talk – I threw away the first beet smoothie I tried…
There’s definitely a delicate balance to just how much beet flavor I can tolerate in the morning! After some more trial and error, this smoothie won out. There’s still a hint of beets, but it balances out the blueberries and banana well, I think.
Health Benefits of this Smoothie
This smoothie is loaded with good-for-you nutrients to start your morning off right. Berries and beets are very high in antioxidants which fight cell damage; keeping your skin looking healthier and preventing cancer.
Blueberries are also high in anthocyanins which were shown to improve memory in older adults. Not a bad way to start the day if you ask me!
Also, beets are high in betalains which support detoxification in the liver by triggering the activity of a specific enzyme that binds to potential toxins.
More Smoothie Recipes You’ll Love
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Berry Beet Smoothie
- 1/2 cup chopped, cooked beet (~1 medium-sized beet)
- 1 cup blueberries OR mixed berries, frozen
- 1/2 banana, fresh or frozen
- 1 cup unsweetened soy milk (any non-dairy milk is fine)
- 1/2 cup orange juice OR 1 peeled and segmented orange
- 2 tablespoons hemp hearts (optional)
- Place all the ingredients in a blender and puree until smooth.
- How to roast beets: preheat oven to 400 degrees Fahrenheit. Scrub beets to remove any dirt and then loosely wrap each beet individually in aluminum foil. Bake for 45-75 minutes or until tender when pierced with a fork. Baking time varies on the size of the beets.
- How to steam beets: add water to a medium-sized saucepan and add steamer basket. Peel and chop beets. Add to steamer basket, cover pan with lid. Cook for 20-25 minutes or until beets are tender when poked with a fork.
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Comments & Reviews
I’m so sorry if I have missed it and am asking again! But would you be able to tell me how many calories are in this recipe? Am really looking forward to trying it!
Dietitian Debbie says
Nutrition info has been added above!
do you have to roast the beets? Can you just used canned beets, straight from the can?
Dietitian Debbie says
I find that the beets will puree better when I use roasted beets. I haven’t tried the canned version, but that should be a good substitute!
How do you roast beets? What temperature, for how long, etc.?
Dietitian Debbie says
To roast beets:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Cut the greens off the top of your beets and save for another recipe or toss if they are wilted.
3. Rinse your beets off well, using a brush to scrub off any dirt.
4. Wrap each beet individually in aluminum foil.
5. Place beets on a baking sheet and bake for >/= 45 minutes or until tender when pierced with a fork.
6. Allow them to cool and then take off the foil. The skin should peel off easily – remove it and then slice the beets and use in your recipe.
Do you add one banana? It isn’t listed with the ingredients, but it is mentioned in a previous paragraph.
Yes! Thank you so much for catching that, Jill. The recipe listed above has been corrected.
Is it possible to use canned beets instead of fresh?
I haven’t tried it with canned beets, but I would imagine that they should work well as a substitute.
Victoria Alexnader says
I like to use red beet crystals by Flora that are certified organic in smoothies or even on salads. They are amazing! ; )
I just tried this recipe since I just harvested & roasted some beets. It’s refreshing, healthy and filling (yes it’s all for me)! I will definitely make this again….it’s a pretty color and so simple and quick to make.
Hey Debbie! I just found your blog via pinterest and I love it! I am in school now to be a dietitian so your blog inspires me! Cant wait to try some of your recipes!
Hi Lacey! Thanks so much for checking out my blog. 🙂 I love hearing from dietetic students!
Liz @ I Heart Vegetables says
Look at that gorgeous smoothie! I’ve juiced beets a lot but I haven’t tried making smoothies with them! Next time I roast beets, I’ll have to roast a few extra for the blender 🙂