Creamy Beet Fruit Smoothie with Banana (High Protein)

A beet smoothie might sound a little different, but it’s actually delicious and oh so creamy! This high protein beet fruit smoothie is made with bright strawberries, sweet bananas, earthy beets, and almond milk for a breakfast or snack you’ll want to dive right into.

Greek yogurt and chia seeds add plenty of protein to keep you satiated, while a kick of lemon and fresh ginger pair beautifully with a sweet drizzle of honey. Smoothie bliss! And don’t worry, you can save time with canned beets – no need to start from scratch!

Strawberry Banana Beetroot Smoothie with Greek Yogurt

If you’ve been following my blog for a while, you probably know that healthy smoothies are some of my favorite recipes to share. There are just so many things to love about them!

I love how versatile they are, and how quick they are to make. You usually only need 5 minutes and a handful of ingredients to make a tasty, satisfying, and refreshing smoothie! And you can easily toss in whatever ingredients you have on hand.

Plus, you can easily sneak in some hidden vegetables – like the beets in this case – for an extra nutritional punch. (Be sure to try my banana spinach smoothie or mango pineapple kale smoothie for more hidden veggie deliciousness)!

I’m also always on the lookout for ways to add protein to my smoothies. I love the combination of sweet, bright fruit with creamy protein-packed Greek yogurt and healthy fat containing flax seeds or chia seeds. This beet fruit smoothie is protein-packed for an ultra-satisfying breakfast!

Quick Ingredient Notes

Beets are a main ingredient in this smoothie. They add tons of nutritional value while also making the smoothie a gorgeous reddish pink color! You can buy raw beets and roast or boil them yourself – just make sure they cool fully before adding to the smoothie.

Or, you can buy pre-cooked beets at the grocery store to save some time. This is obviously my preferred method. 😉 And if you have extra canned beets leftover, try my easy beet hummus recipe!

Unsweetened almond milk is the main liquid base for this smoothie, but you can swap it out for your preferred dairy or non-dairy milk.

As for the strawberries and bananas, you can use fresh fruit or frozen fruit. I recommend using frozen strawberries and/or bananas for a thicker, creamier smoothie (I always try to keep frozen sliced bananas on hand). But you can add ice to your smoothie to thicken it up if using fresh fruit.

Looking for more tasty smoothies to try? You’ll love this berry chia smoothie with Greek yogurt, avocado banana smoothie, or strawberry cherry smoothie!

Are beets good for you?

Yes! The red part of beets – also known as beetroots – are packed with nutrients like fiber, folate, potassium, antioxidants, and more.

In fact, the bright red color of beets comes from betalains, an antioxidant that reduces inflammation (and is only found in a few types of vegetables).

How to Make The Best Beet Smoothie

If you’re using pre-cooked or canned beets, this smoothie really is as simple as adding everything into a blender and blending until smooth.

If you’re using raw beets, you’ll have to either roast or boil those first until soft (see further down in this post for instructions). Then, chill them in the refrigerator before adding them to the blender.

You’ll also want to grate the ginger. This really brings out the ginger’s bright flavor while also ensuring that it gets evenly distributed throughout the smoothie. Beet + ginger = awesome combo, don’t skip the ginger!

Blend the ingredients – including the sliced cooked beets – until smooth. Then, check the consistency – if you want a thicker texture, just blend again with more ice. Lastly, pour into a glass and drink up!

I can’t get enough of that gorgeous pink color!

How to Cook Beets

If you’re starting with raw beets, don’t worry – roasting or boiling beets is mostly hands-off! Just be careful not to stain your counters. 😉

To roast beets: Line a small baking dish with foil. Then, place the beets on top and drizzle them with olive oil. Next, wrap the foil around the beets.

Roast at 375 degrees Fahrenheit for about an hour, until tender. (Test with a fork – if you can pierce them easily, they’re done.)

Next, peel the skin off the beets and toss it. (Be sure to use gloves here. Beet juices can stain your hands and everything in your kitchen! Don’t say I didn’t warn you…). Place the beets in a container in the refrigerator until cool, then slice.

To boil beets: Remove the stem. Bring a pot of water to a boil, then reduce the heat. Simmer beets for 25-45 minutes, depending on the size of the beets, until they are easily pierced with a fork or knife. Remove the beets and place into an ice-water bath (yep, ice baths, not just for athletes – also great for super hot beets!). Once cool, peel and discard skin.

Recipe Variations & Substitutions

Here are some ways to switch up this beet smoothie recipe, based on what you have on hand:

• replace the almond milk with another type of dairy or non-dairy milk (like coconut milk)
• make it vegan: use coconut yogurt or cashew yogurt instead of Greek yogurt, and pure maple syrup instead of honey
• replace the chia seeds with ground flax seeds or protein powder
• add another fruit, such as blueberries (this will make the smoothie’s color more purple)
• add almond butter or cashew butter for extra protein

Which fruits pair well with beets?

Beets are quite versatile, but they do have a somewhat earthy flavor. Keeping that in mind, they pair especially well with sweeter fruit (like strawberries, peaches, and bananas) or tart fruit (like raspberries, oranges, or apples).

I hope you get a chance to try this wonderfully creamy beet fruit smoothie! I bet it’ll become your new favorite smoothie. 🙂 Enjoy!