Though beautiful beets are often available year round, they are at their best in early summer and fall. And this beet smoothie is a nutritious, delicious dairy-free way to enjoy them right now.
The “superfood” aspect of this recipe came into play when I was experimenting with Navitas Pomegranate Powder. On a whim, I decided to add some to my breakfast beet smoothie and the flavors melded beautifully. I soon learned that the tangy sweetness of many berry powders work very well with beets. I’ve enjoyed this blend with Amazing Grass Berry Green Superfood and Vega Berry Performance Protein, too. I think goji powder or another berry protein powder would also taste delicious.
Why Eat Beets?
Aside from the taste, the Worlds Healthiest Foods has this to say about them:
These colorful root vegetables contain powerful nutrient compounds that help protect against heart disease, birth defects and certain cancers, especially colon cancer … Beets are an excellent source of the B vitamin, folate, and a very good source of manganese and potassium. Beets are a good source of dietary fiber, vitamin C, magnesium, iron, copper and phosphorus.
If you are worried about losing too many nutrients from the beets during the cooking process, simply keep the roasting time (below) to 45 to 60 minutes. Alternately, you can peel the beets, chop them, and steam for 15 minutes.
How to Roast Beets (the Easy Way!)
This is the simplest and best way to roast beets for your beet smoothie, salads or other recipes. It involves no added fats or other ingredients, letting the vegetable shine on its own.
- Preheat your oven to 375ºF.
- Cut off the beet stems and leaves, saving them for another use if you wish. Wash the beets, but leave the skins on.
- Wrap each beet (individually) in tinfoil. Bake for about 60 minutes (depending on the size of your beets).
- Remove the beets from the oven, but leave them in the tinfoil (no peeking!) for at least 20 minutes or up to several hours. Remove the tinfoil and slip the skins off.
The roasted beets can be used immediately, but they will keep in the refrigerator for a few days. They can also be chopped and frozen for making a beet smoothie anytime. If using frozen beets in the recipe below, you may want to use a fresh banana, rather than frozen.
Special Diet Notes: Super Beet Smoothie
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, soy-free, vegan / plant-based, vegetarian, optionally paleo, and generally top food allergy-friendly.
For a banana-free beet smoothie, swap in about 3/4 cup ripe frozen mango chunks.
- 1 medium-sized roasted beet (see post above for Easy Roasted Beets)
- 1 very ripe frozen banana, broken into chunks (see post above for banana-free)
- ½ to 1 cup unsweetened coconut milk beverage (or variety of choice)
- 1 tablespoon pomegranate powder, Amazing Grass Berry Green Superfood, or goji powder or 1 to 2 tablespoons berry-flavored dairy-free protein powder
- 1 tablespoon ground flaxseed or chia seed
- Handful of baby spinach leaves (you can’t taste it!)
- Sweetener, to taste
- Add the beets, banana, milk beverage, berry goodness, and seeds to your blender and blend until smooth. For less powerful blenders, add the roasted beets so they are closest to the blades (the softer texture will allow your blender to get moving before it hits the frozen stuff). If adding spinach, use just enough milk beverage to get things pureed, then add more to your desired consistency.
- If desired, blend in your favorite sweetener, to taste.