The first time I added beetroot to a smoothie, I honestly expected disaster. I’d just roasted a tray of beets for dinner, my cutting board looked like a crime scene, and I had one lonely beet left sitting in the fridge the next morning. On a whim, I tossed it into the blender with frozen berries and a banana.
I still remember staring at the glass afterward, thinking, There is no way this is going to taste good.
One sip later, I was hooked.
The beetroot added this earthy sweetness and the most gorgeous deep ruby color I’d ever seen in a homemade smoothie. Since then, I’ve made this beetroot smoothie more times than I can count — after busy mornings, post-workout afternoons, and even on those scorching summer days when turning on the stove feels offensive.
Over time, I’ve learned a few things the hard way. Raw beetroot can overpower everything if you use too much. Too little banana makes the texture oddly thin. And a tiny squeeze of lemon? Absolute game changer. It brightens the whole smoothie and keeps the flavor balanced instead of tasting like a salad in a cup.
This version is the one I keep coming back to. It’s creamy, refreshing, naturally sweet, and surprisingly filling without feeling heavy.
Why You’ll Love This Recipe
- Ready in about 10 minutes from start to finish
- Naturally colorful and gorgeous without food coloring
- Budget-friendly ingredients you can find almost anywhere
- Easy to customize depending on what’s in your fridge
- Tastes earthy, fruity, and creamy all at once
Ingredients You’ll Need
For the Smoothie
- 1 small beetroot, cooked and peeled (about ¾ cup chopped)
- 1 frozen banana
- 1 cup frozen mixed berries
- 1 cup milk of choice
- ½ cup plain yogurt
- 1 tablespoon honey or maple syrup
- 1 teaspoon fresh lemon juice
- ½ teaspoon grated fresh ginger
- 4–5 ice cubes (optional for extra chill)
Optional Add-Ins
- 1 tablespoon chia seeds
- 1 tablespoon rolled oats
- 1 scoop vanilla protein powder
- A small handful of spinach
Ingredient Notes & Swaps
- Cooked beetroot works best. Raw beetroot can taste too earthy and may strain weaker blenders. I usually roast a few beets ahead of time and keep them in the fridge.
- Frozen banana creates the creamy texture. If you only have fresh bananas, add extra ice.
- Any milk works here. I’ve made this with oat milk, almond milk, and regular dairy milk. Oat milk gives the creamiest texture.
- No yogurt? Use coconut yogurt or even a splash of heavy cream for richness.
- Mixed berries balance the beet flavor beautifully. Strawberries and blueberries are my favorite combo.
Step-by-Step Instructions
1. Prep the Beetroot
If your beetroot isn’t cooked yet, wrap it in foil and roast it at 400°F (200°C) for about 45–50 minutes until fork-tender.
Let it cool slightly, then rub the skin off using paper towels or gloves unless you want bright pink fingertips for the rest of the day. I learned that lesson before an important meeting once.
Chop the beet into small chunks so your blender handles it easily.
2. Add Ingredients to the Blender
Place the ingredients into your blender in this order:
- Milk
- Yogurt
- Beetroot
- Banana
- Frozen berries
- Honey
- Lemon juice
- Ginger
Adding liquids first helps the blender run more smoothly.
3. Blend Until Smooth
Blend on high speed for about 60–90 seconds.
At first, the smoothie may look slightly grainy. Keep blending until it turns silky and evenly colored. The final texture should be thick but still pourable.
If it feels too thick, add a splash more milk.
If it’s too thin, toss in a few extra frozen berries or ice cubes.
4. Taste and Adjust
This step matters more than people think.
Take a sip and decide what it needs:
- More honey if your berries are tart
- More lemon if the beet flavor feels too earthy
- More banana if you want extra creaminess
I almost always add another tiny squeeze of lemon at the end.
5. Serve Immediately
Pour into glasses and enjoy right away while it’s icy cold.
Sometimes I top mine with chia seeds or a few sliced strawberries if I’m pretending I run a fancy smoothie café out of my kitchen.
Pro Tips & Tricks
Roast Extra Beetroot Ahead of Time
Whenever I roast beets for dinner, I throw in two or three extra. They keep beautifully in the fridge for several days and make morning smoothies ridiculously easy.
Don’t Skip the Acid
Lemon juice seems small, but it transforms the flavor. Without it, the smoothie can taste flat and muddy.
Use Frozen Fruit for the Best Texture
Frozen banana and berries create that thick, milkshake-like consistency without watering things down with too much ice.
Start Small with Ginger
Fresh ginger adds warmth and brightness, but too much can overpower everything quickly. Half a teaspoon is usually perfect.
Blend Longer Than You Think
Beetroot can stay slightly gritty if you rush the blending process. Give it the full minute or more for a smooth finish.
Variations & Substitutions
Make It Vegan
Swap the yogurt for coconut yogurt and use maple syrup instead of honey. Almond milk works beautifully here too.
Turn It Into a Breakfast Smoothie
Add rolled oats and a spoonful of peanut butter. It becomes much more filling and keeps me satisfied all morning.
Add Tropical Flavor
Replace the berries with frozen mango and pineapple for a brighter, sweeter version. The beetroot still gives that stunning color.
Sneak in Greens
A handful of spinach blends in easily without changing the flavor too much. The smoothie color turns slightly darker, but it still tastes fantastic.
Protein-Packed Version
I sometimes add vanilla protein powder after workouts. If you do this, add extra milk because the smoothie thickens fast.
Serving Suggestions
I love this beetroot smoothie most on hot mornings when breakfast needs to happen quickly.
It pairs especially well with:
- Toast topped with peanut butter
- Granola or overnight oats
- Scrambled eggs
- A warm muffin or banana bread slice
For brunch, I like serving smaller glasses alongside savory dishes because the vibrant color looks beautiful on the table.
This smoothie also works surprisingly well as an afternoon pick-me-up instead of coffee. The natural sweetness feels refreshing without being overly heavy.
And if you serve it in a clear glass, everyone immediately asks what’s in it. Every single time.
FAQ’s
Can I use raw beetroot in this smoothie?
Yes, but I personally prefer cooked beetroot. Raw beetroot has a stronger earthy flavor and can be harder on some blenders. If using raw, chop it very small first.
How long does a beetroot smoothie last in the fridge?
It’s best fresh, but you can store it in an airtight jar in the fridge for up to 24 hours. Shake or stir before drinking because separation is normal.
Can I freeze this smoothie?
Absolutely. Pour leftovers into freezer-safe jars or ice cube trays. Blend again after thawing slightly for the best texture.
What if my smoothie tastes too earthy?
Add extra berries, banana, or lemon juice. Those ingredients balance the beetroot flavor quickly.
Can I make this ahead for busy mornings?
Yes. I often portion the beetroot, berries, and banana into freezer bags ahead of time. In the morning, I just dump everything into the blender with milk and yogurt.
Which blender works best?
A high-speed blender like a Ninja or Vitamix gives the smoothest texture, especially if using raw beetroot or lots of frozen fruit.
A Few Things I Learned After Making This Dozens of Times
One mistake I made early on was adding too much beetroot because I thought more color meant better flavor. Wrong. The smoothie ended up tasting like chilled garden soil. Now I stick to one small beet and let the fruit do the heavy lifting.
I also discovered that cold ingredients matter more than people realize. Room-temperature beetroot plus fresh fruit creates a smoothie that tastes oddly dull. Frozen fruit completely changes the experience.
And if your smoothie ever feels too thick to blend, resist the urge to dump in tons of liquid immediately. Start with tiny splashes. I’ve accidentally made beet soup more than once.
Final Thoughts
This beetroot smoothie has become one of those recipes I make almost without thinking. It’s reliable, colorful, comforting, and honestly a lot tastier than most people expect.
Even friends who swear they hate beetroot usually end up asking for the recipe after one glass.
If you try it, play around with the flavors and make it your own. Add extra berries, toss in oats, go heavier on the ginger — that’s part of the fun of homemade smoothies.
Related Recipes:
The Ultimate Beetroot Smoothie
Ingredients
Method
- Add the chopped beetroot, frozen berries, banana, and grated ginger to a high-speed blender.
- Pour in the almond milk and add the chia seeds and yogurt (if using).
- Blend on high speed for 45-60 seconds until completely smooth and creamy.
- Taste and add honey or maple syrup if you prefer extra sweetness, then blend again briefly.
- Pour the smoothie into two glasses and serve immediately over ice if desired.
Notes
- For a smoother texture, boil or roast the beetroot for 15 minutes, then cool before blending.
- If the smoothie is too thick, add an extra ¼ cup of milk or water to reach your preferred consistency.
- This smoothie can be made ahead and stored in an airtight jar in the fridge for up to 24 hours (shake before drinking).
- To make it vegan, simply omit the yoghurt or use a plant-based alternative.