Banana Beet Smoothie

5 from 41 votes

What's not to LOVE about this banana beet smoothie?? It works great for a quick 10-minute 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.

Prep Time5

Cook Time5

Total Time10

Course: Breakfast, Lunch

Cuisine: American

Diet: Low Lactose, Vegan, Vegetarian

Servings: serving

Calories: 246kcal

Author: Matthew Smith

Equipment

Ingredients

1 small beet
2 cups of water
1 medium banana
½ cup of non-dairy milk
1 teaspoon of fresh lemon juice
⅔ cup of frozen raspberries
1 teaspoon of chia seeds (optional)
1 teaspoon of hemp seeds (optional)
1 ½ Tablespoons of maca root powder (optional)

Instructions

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, non-dairy 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.

Notes

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!

Nutrition