I had no intentions of sharing a beet smoothie recipe until I saw these colorful beets in our farmer’s market last week. I do not usually buy beets that much because my husband does not like them. But these ones were too pretty to pass up. So I bought a bunch with no recipe in mind. I thought I would roast them with a little olive oil and salt and pepper; mix with goat cheese and walnuts and treat myself to a simple dinner.
But then I saw a smoothie recipe using red beets. I had never used beets in a smoothie before. For some reason, raw beets did not sound too appealing to me. Still, I wanted to give it a try. So the next morning I put a small red beet in my usual morning smoothie that I make with almond milk, frozen bananas, and baby spinach.
To my surprise, it was not bad at all. The next day, I tried it with a yellow beet. Unlike the smoothie that I made with the red beet, it tasted much more earthy and beet-like. This time it was more like the strong taste of the yellow beet took over the whole smoothie.
A couple of days later, I went back to the kitchen and this time I used coconut milk instead of almond. I also added some grapes to make it a little sweeter. Unlike it was in my first try, the taste of beets didn’t take over the whole smoothie. It was much more balanced. In the following days, I tried different versions of the same smoothie with and without baby spinach and kale. I also combined two different colored beets. They were all so good. Coconut milk was definitely a better option than almond milk.
About this beet smoothie recipe:
Like I mentioned earlier, you can mix and match as you please. If you make it with red beets and no greens, it has a pretty pink color and it tastes very much like a cow-milk based milkshake. If you make it with yellow beets, you can swap the grapes with pineapple. Both fruits compliment yellow beets well. You can also add a cup of baby spinach or kale to make it even more nutritious.[/su_column]
These smoothies are such a good way of getting raw beets in your diet. They are high in immune boosting vitamin C, potassium, manganese, and fiber. They also have anti cancer properties. As I was researching for this post, I found out that you could eat their green leaves as well. Come to find out, they are just as, if not more, nutritious. I had no idea that they were edible. Apparently, a lot of people chop them up and sauté them with onions and other vegetables and serve them as a side dish. Unfortunately, I had already thrown them away, but I know next time I will make sure to use them in my cooking.
Other Smoothie recipes you might also like
- Peanut Butter and Spinach Shake
- Minty Watermelon Cucumber Smoothie
- Citrusy Cantaloupe Smoothie Bowl with Pepitas
- Vegan Banana Smoothie
- Pineapple Kale Smoothie recipe
Immune Boosting Multi-Colored Beet Smoothies
- 2 small or 1 big beet – red yellow, or both – peeled and cut into cubes
- 1 (14 oz.) can of whole coconut milk
- 1 frozen banana in small pieces
- 12-14 red seedless grapes
- 1 tablespoon lime juice freshly squeezed
- 1 cup baby spinach or kale rinsed (optional)
- 1 cup ice
- Place beets, coconut milk, banana, grapes, lime juice, spinach (or kale) and ice in a blender. Blend until smooth. Divide it in between 2 glasses and serve immediately.