Healthy and wholesome, this 5 ingredient and 5-minute banana beet smoothie is what you need for your weekday breakfast. It’s great for weight loss and can be made vegan too.
Looking for more such healthy smoothies for your weekend breakfast, then give these a try – Apple Smoothie, Celery Smoothie, Healthy Pumpkin Pie Smoothie, Strawberry Blueberry Smoothie, Mango Kale Smoothie, and Pumpkin Pie Smoothie.
About This Recipe
Creamy, sweet, and detoxifying, this magenta-hued beet smoothie is a powerhouse drink to start your day with. Make it using raw beets, cooked beets, or even canned ones, it tastes great and comes together in 5 minutes.
Banana beet smoothie is a delicious combination of banana, beetroot, celery, yogurt, milk, and honey. It has a beautiful vibrant pink color to it due to the use of beetroot and a thick creamy texture from the bananas.
Because beet is naturally sweet, they are a great choice to add in dessert and sweet breakfast options. Plus they have so many health benefits. They are loaded with natural fibers, antioxidants, Vit C, and minerals like folate, potassium, etc.
This Red Beet Banana Smoothie is,
- Vibrant Pink
- Fruity & Earthy
- Filled with the goodness of health
- Cleansing and Detoxifying
- Quick & Easy
Beetroot – It is one of those vegetables that is not liked by many, but is filled with a lot of nutrients. These are rich in plant-based fiber, iron, manganese, folate, and vitamin C which are very essential for the growth of our body.
Beetroot is very good for the skin as it improves the blood flow in our body. It is also a great option for detox and weight loss.
This smoothie is a great way to include beet in your diet, especially if you are not particularly fond of them.
Beet comes in a wide variety and all the varieties have a different taste profile. I have used red beet which is the most popular one but you can go ahead and use whichever you prefer.
You can make this smoothie using raw beet, cooked beet, or even canned beet, however, my fav way is to use raw ones.
Banana – Banana is a must in my smoothies, as it lends sweetness and a nice creamy texture to the smoothies and is rich in potassium. Freeze the bananas overnight and use them in the smoothie, it makes it even more creamy.
Celery – Another vegetable, that is high on water content, is used in the smoothie to make it even more healthy. It also mellows down the beet-y flavor. You can replace it with carrots or red apples.
Milk and Yogurt – These ingredients make the beet smoothie nice, filling, and creamy! You can also opt for non-dairy options like almond milk, coconut milk, or soy milk to make a vegan and dairy-free version of this smoothie.
Honey – I have added honey to make it a little sweet, but if you like your smoothies to be less sweet, you can avoid adding it. You can even use maple syrup or sugar-free options instead.
How to make Beet Smoothie?
Start by preparing the ingredients. Wash a small beetroot well and discard 0.5 mm of top and the bottom tip using a sharp knife. Peel the beetroot using a vegetable peeler and cut it into 1-inch cubes.
Peel the banana and cut it into slices. Freeze the slice for 3-4 hours. Freezing the banana makes the smoothie very creamy. If you have forgotten to freeze the banana, add a few ice cubes while grinding the smoothie.
Chop one stalk of celery. Discard the leaves.
Add ½ cup cubed beetroot, ½ cup frozen banana, 1 stalk chopped celery, 1 cup plain yogurt, ¼ cup milk, and 2 tsp honey in the medium jar of a high-speed blender.
Blend until smooth. Pour the smoothie into serving glasses. Garnish with a sprig of mint and edible flowers (optional) and serve immediately.
Frequently Asked Questions
Make the smoothie in the same way, maybe a little thick inconsistency. You can avoid adding milk and just make the smoothie with yogurt.
Add the smoothie to the bowl and top it with toppings of your choice to make it wholesome and add a crunch to the creamy smoothie.
Wash the beet well and scrub them to remove any mud attached to them. I personally like to peel the beets as the skin is slightly bitter.
Now chop the beets into small cubes. If you have a high-speed blender, you can chop them in big chunks but if you have a normal blender, chop them finely.
Beets are notorious for staining everything that comes in their contact. So be very careful while chopping them. Use old knives, chopping boards, and bowls, and wear gloves if you don’t want your hands to be stained.
Pro Tips By Neha
Peel, chop and freeze the bananas overnight, and then add the frozen bananas in the smoothie to get a nice and creamy texture.
Always use raw beetroot for this smoothie. Cooked or boiled beetroot won’t taste great.
Make beet smoothie a little thick, if you are planning to make a breakfast bowl out of it.
Beetroot banana smoothie is a great mid-day snack too, that can be had whenever the hunger strikes.
You can even add your favorite protein powder to this smoothie if you are making it for your post-workout drink.
If you make smoothies very often, I would recommend you to get a high-speed blender for the best results.
Smoothie Topping Ideas
To add a little more crunch and bite in this beet smoothie you can add some of your favorite toppings. Here are some of them,
- Simple Granola or Flavoured Granola
- Chopped Fruits
- Coconut Flakes
- Chopped Nuts such as Almonds, Walnuts or Pistachios
- Nut butter such as Peanut or Almond Butter
- Seeds such as Chia Seeds, Hemp Seeds, Flax Seeds, Pumpkin Seeds, and Sunflower Seeds
- Edible Flowers
Let me tell you some of the other combinations I like to make using Beetroot,
- Beetroot + Apple + Celery + Carrot Juice + Milk/Almond Milk + Frozen Peaces + Ginger
- Apple + Beetroot + Lime + Fresh Mint + Water
- Beetroot + Frozen Blueberry/Strawberry/Raspberry + Frozen Pineapple + Milk/Almond Milk + Greek Yogurt + Chia Seeds
- Beetroot + Frozen Berries + Frozen Banana + Milk of your Choice + Honey
- Apple + Banana + Flax Seeds + Beetroot + Kale + Mixed Berries
You can also add beet greens, ginger, vanilla, etc to this drink.
Freeze leftover in popsicle molds for a summer treat.
If there are more ways to use Beetroot in a smoothie, do share it with me. I would love to try it for my weekday breakfasts.
I recommend making this beet banana smoothie fresh every day, as it has milk in it.
You can also store beetroot smoothie in the fridge for about 2 days. It will split a bit, so shake it well before you drink it.
If by any chance, you have leftovers, you can freeze this smoothie.
If you are making a big batch of beet smoothie, then store it into freezer-safe and clean mason jars, and freeze. Whenever you plan to drink it again, place a smoothie jar in the fridge and defrost it overnight. Shake well before serving.
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Beet Smoothie Recipe
- ½ cup peeled and chopped red beet
- ½ cup peeled and chopped banana (frozen)
- 1 stalk chopped celery
- 1 cup plain yogurt
- ¼ cup milk
- 2 teaspoons honey
- Start by preparing the ingredients. Wash a small beetroot well and discard 0.5 mm of top and the bottom tip using a sharp knife. Peel the beetroot using a vegetable peeler and cut it into 1-inch cubes.
- Peel the banana and cut it into slices. Freeze the slice for 3-4 hours. Freezing the banana makes the smoothie very creamy. If you have forgotten to freeze the banana, add a few ice cubes while grinding the smoothie.
- Chop one stalk of celery. Discard the leaves.
- Add ½ cup cubed beetroot, ½ cup frozen banana, 1 stalk chopped celery, 1 cup plain yogurt, ¼ cup milk, and 2 tsp honey in the medium jar of a high-speed blender.
- Blend until smooth. Pour the smoothie into serving glasses. Garnish with a sprig of mint and edible flowers (optional) and serve immediately.