Vegan Beet Smoothie
That deep jewel-red color alone is enough to stop you mid-scroll, and the flavor absolutely delivers on the promise. Cooked beet brings an earthy sweetness that pairs beautifully with frozen banana and mixed berries, creating a smoothie that tastes indulgent but is built entirely from whole, plant-based ingredients. A tablespoon of almond butter adds a subtle richness and keeps you full longer, while plant-based milk ties everything together into a silky, pourable texture. Optional grated ginger gives it a gentle warmth that makes the whole thing feel a little more special without any extra effort. The whole process takes about two minutes — just load the blender, run it on high until smooth, and pour into two glasses. It's the kind of breakfast or afternoon pick-me-up that makes eating well feel genuinely exciting rather than like a compromise.
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Learn more →Ingredients
2 servings
- 1 cup cooked beet, roughly chopped
- 1 medium ripe banana, frozen
- ½ cup frozen mixed berries
- 1 cup plant-based milk
- 1 tbsp almond butter
- 1 tsp maple syrup (optional)
- ½ tsp fresh ginger, grated (optional)
Instructions
- 1
Add the cooked beet, frozen banana, frozen mixed berries, plant-based milk, almond butter, and maple syrup (if using) and ginger (if using) to a blender.
- 2
Blend on high speed until completely smooth and no beet chunks remain, about 60 seconds. If the smoothie is too thick to blend freely, add plant-based milk 1–2 tbsp at a time until it moves through the blades.
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