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2 glasses of beet smoothie with straws.
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Beet Smoothie

This raw Beet Smoothie is sweetened with plenty of icy strawberries so you can enjoy all the beet benefits without the raw root taste.
Course Drinks
Cuisine American
Prep Time 1 minute
Cook Time 1 minute
Total Time 2 minutes
Servings 1 serving (2 cups)
Calories 237kcal
Author Meggan Hill

Ingredients

  • 1 cup almond milk or other milk (see note 1)
  • 2 ounces raw red beet peeled and chopped (about ¼ cup)
  • 2 cups frozen strawberries about 8 ounces (see note 2)
  • 1 scoop protein powder or ½ cup Greek yogurt (see note 3)
  • Honey to taste, optional (see note 4)
US Customary - Metric

Instructions

  • In the bottom of a blender, add almond milk, beets, strawberries, and protein powder or Greek yogurt. Blend until smooth. Taste and add honey if desired.

Notes

  1. Milk: Use regular cow’s milk or your favorite non-dairy milk such as almond milk, cashew milk, oat milk, or soy milk. From skim to whole, any fat level will do.
  2. Strawberries: To substitute fresh strawberries, add ½ c. ice or more to the blender.
  3. Protein powder: Use either your favorite vanilla protein powder or ½ c. Greek yogurt.
  4. Honey: Taste the smoothie before adding any sweeteners, then start with a teaspoon of honey or maple syrup. If you use a vanilla-flavored protein powder, you probably won’t need anything.
  5. Yield: This recipe makes about 2 c. of smoothie, enough for 1 serving.
  6. Storage: Store leftovers covered in the refrigerator for up to 4 days. Some separation may occur, so shake or stir to combine before enjoying.

Nutrition

Serving: 2 cups | Calories: 237kcal | Carbohydrates: 31g | Protein: 28g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Cholesterol: 50mg | Sodium: 104mg | Potassium: 715mg | Fiber: 7g | Sugar: 20g | Vitamin A: 133IU | Vitamin C: 172mg | Calcium: 160mg | Iron: 4mg