Will You Be(et) My Valentine? Smoothie

BY : PUBLISHED : February 14th, 2014 UPDATED: September 29th, 2022

What's not to LOVE about this smoochie--I mean, smoothie?  (Okay, no more puns!)  Not just for Valentine's Day, this can be enjoyed throughout the year, as beets are available for most of the year, and bananas and frozen raspberries are always around.  I've listed the chia seeds, hemps seeds, and maca root powder as optional, as they are definitely pricier components, and the smoothie can taste great and still be healthful without them.  Here's the thing though: when you buy a package/pouch of these items (or bag them yourself in a bulk food section if you can), they can last you a while!  A teaspoon in your smoothie here, a teaspoon over your salad there - it'll last you for weeks.

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If you've never heard of maca root, that's cool, because neither had I before a couple months ago.  But why is it in this Valentine's Day smoothie?  It's believed to be a, uhhh, libido-enhancer!......among other benefits.

Feel free to play around with the ratios, or make some substitutions/additions - I always like to add a spoonful of peanut butter to mine.  Enjoy!

A heart of dark red smoothie topping a pink smoothie in a glass.

A heart of dark red smoothie topping a pink smoothie in a glass.

Banana Beet Smoothie

Matthew Smith
What's not to LOVE about this banana beet smoothie?? It works great for a quick breakfast or snack! Since beets are available for most of the year along with bananas and frozen raspberries, this beetroot smoothie can be enjoyed any time of the year.
5 from 3 votes
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Breakfast, Lunch
Cuisine American
Servings 1 serving
Calories 291 kcal
METHOD Stovetop
DIET Vegan


  • 1 small beet
  • 2 cups of cups water
  • 1 medium banana
  • ½ cup of non-dairy milk
  • 1 teaspoon of fresh lemon juice
  • cup of frozen raspberries
  • 1 teaspoon of chia seeds optional
  • 1 teaspoon of hemp seeds optional
  • 1 ½ Tablespoons of maca root powder optional


  • Cut the top and tail off the beet, and wash and scrub clean. (No need to peel the skin.) Chop the beet into ½-inch cubes. It's going to get blended up, so no need to make them pretty! The smaller the chop, the faster they'll cook, though...
  • Bring the water to a boil in a small saucepan. Add the chopped beets. Cook for about 5 minutes (or long enough that they'll blend easily--you know your blender better than I do!).
  • In the meantime, to the blender, add the peeled banana, milk, lemon juice, raspberries, seeds, and maca root powder (if using).
  • When the beets are done cooking, strain and add just the beets to the blender. If you prefer your smoothie cool (from the frozen raspberries), adding steaming hot beets will warm your drink a bit, so let them cool for as long as you like. When ready, blend all the ingredients till they're well combined.!


  • When cutting the beets, the smaller the chop, the faster they'll cook. 
  • For a cold smoothie (from the frozen raspberries) be sure to give the beets time to cool.
  • Use frozen bananas for a creamier, more shake-like smoothie. Simply cut them up in batches and store them in the freezer to grab for smoothies. It's a great way to use up overripe bananas instead of throwing them out!


Calories: 291kcalCarbohydrates: 56gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 247mgPotassium: 1048mgFiber: 15gSugar: 26gVitamin A: 155IUVitamin C: 41mgCalcium: 295mgIron: 4mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

About Matthew Smith

A former math teacher, Matt is now cooking up food in a vegan restaurant in Berkeley, CA. More than 5 years into his vegan journey, he loves sharing tasty, compassionate, and healthful food with friends and family--and strangers, too, sometimes!

View all posts by Matthew Smith

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