Why You’ll Love This Recipe

I love this smoothie because it turns simple fruits and vegetables into a creamy drink that I can prepare in just a few minutes. Greek yogurt gives me a richer consistency and adds protein, while frozen berries make the smoothie naturally cold and thick.

I also like how easy it is to adjust. I can add more berries for extra fruitiness, use frozen banana for an even thicker texture, or add chia seeds, flaxseed, or nut butter when I want a more substantial smoothie.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 small cooked beet, peeled and chopped
1 cup frozen mixed berries
1/2 ripe banana
1/2 cup plain Greek yogurt
3/4 cup milk
1 tablespoon honey or maple syrup, optional
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract, optional
1 tablespoon chia seeds, optional
1/2 cup ice cubes, optional

Directions

I cook and cool my beet in advance if I’m not using a precooked beet. Once cool, I peel it and cut it into small pieces.
I place the chopped beet, frozen berries, banana, Greek yogurt, milk, lemon juice, and optional sweetener in my blender.
I add vanilla extract and chia seeds when I want extra flavor and texture.
I blend everything on high until the mixture becomes completely smooth and creamy.
I check the consistency and add a little more milk if the smoothie is thicker than I prefer.
If I want an especially cold and frosty smoothie, I add the ice and blend again until smooth.
I taste the smoothie and adjust the sweetness or lemon juice if needed.
I pour it into glasses and serve immediately while cold and creamy.

Servings and Timing

I get approximately two glasses from this recipe. I find it works well as a quick breakfast drink or substantial snack.

Prep time: 5 minutes when using cooked beet
Blending time: 2–3 minutes
Total time: About 8 minutes
Yield: Approximately 3 cups
Servings: 2

If I’m starting with a raw beet, I allow additional time to cook and cool it before making the smoothie.

Variations

Beet and Strawberry Smoothie

I replace the mixed berries with frozen strawberries. Their natural sweetness gives me a milder berry flavor that pairs especially well with the earthy beet.

Beet Blueberry Smoothie

I use frozen blueberries as my main fruit and add a little extra lemon juice. I love the deep color and slightly tangy flavor of this combination.

High-Protein Beet Smoothie

I use a generous portion of Greek yogurt and add a scoop of vanilla or unflavored protein powder. I add extra milk as necessary because protein powder can make my smoothie considerably thicker.

Dairy-Free Beet Smoothie

I replace Greek yogurt with a thick plant-based yogurt and use almond, oat, soy, or coconut milk. I choose maple syrup instead of honey when I want the smoothie to be fully vegan.

Beet Berry Ginger Smoothie

I add a small piece of fresh ginger before blending. I find its bright, spicy flavor complements both the berries and beet particularly well.

Storage/Reheating

I prefer drinking my beet smoothie immediately because freshly blended smoothies have the creamiest texture. If I have leftovers, I transfer them to an airtight jar and refrigerate them for up to about 24 hours.

Some separation is natural during storage. I shake or stir my smoothie thoroughly before drinking it again.

I don’t reheat this smoothie because I serve it cold. For longer storage, I freeze leftovers in an ice cube tray and blend the frozen cubes with a little milk whenever I want another smoothie.

FAQs

Can I use raw beet in this smoothie?

I can use raw beet when I have a powerful blender, but I cut it into very small pieces first. I generally prefer cooked beet because I get a smoother, creamier texture and a somewhat milder flavor.

Can I use frozen beets?

Yes. I can use cooked frozen beet pieces, and they help make my smoothie especially cold and thick. I may reduce the amount of ice when both my beet and berries are frozen.

How do I make the beet flavor less noticeable?

I increase the berries or banana and add a little lemon juice. I find that sweet berries, creamy yogurt, and ripe banana balance the earthy beet flavor particularly well.

Can I make this smoothie without banana?

Yes. I leave out the banana and add extra berries. If I still want a thick, creamy texture, I add more Greek yogurt or use another naturally creamy ingredient such as avocado.

Can I prepare this beet smoothie ahead of time?

Yes, although I prefer it freshly blended. When I need to prepare it ahead, I refrigerate it in a tightly sealed container for up to about 24 hours and shake it well before serving.

Conclusion

Creamy beet smoothie with berries and Greek yogurt is an easy way for me to combine vegetables, fruit, and creamy yogurt in one vibrant drink. I love how the sweet berries and banana balance the earthy beet while Greek yogurt creates a rich, smooth consistency. Whether I enjoy it for breakfast or as a refreshing snack, I can prepare this colorful smoothie in just a few minutes and customize it with my favorite fruits and add-ins.

Creamy Beet Smoothie with Berries & Greek Yogurt Recipe

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Creamy beet smoothie with berries and Greek yogurt is a vibrant, refreshing drink that balances earthy beet with sweet berries and ripe banana. Greek yogurt creates a rich, velvety texture while frozen fruit keeps the smoothie naturally cold and thick.

Author: Laura
Prep Time: 5 minutes
Cook Time: 2–3 minutes
Total Time: About 8 minutes
Yield: Approximately 3 cups, 2 servings
Category: Beverage
Method: Blending
Cuisine: American
Diet: Vegetarian

Instructions

If not using a precooked beet, cook the beet until tender, let it cool completely, then peel and cut it into small pieces.
Place the chopped beet, frozen berries, banana, Greek yogurt, milk, lemon juice, and optional honey or maple syrup in a blender.
Add the vanilla extract and chia seeds if desired.
Blend on high until completely smooth and creamy.
Check the consistency and add a little more milk if the smoothie is thicker than desired.
For an especially cold and frosty smoothie, add the ice and blend again until smooth.
Taste and adjust the sweetness or lemon juice as needed.
Pour into glasses and serve immediately while cold and creamy.

Notes

The stated preparation time assumes a cooked and cooled beet is ready to use. Allow additional time if starting with a raw beet.
For a beet and strawberry smoothie, replace the mixed berries with frozen strawberries.
For a beet blueberry smoothie, use frozen blueberries and add a little extra lemon juice.
For a higher-protein version, add a scoop of vanilla or unflavored protein powder and additional milk as needed.
For a dairy-free version, use thick plant-based yogurt and almond, oat, soy, or coconut milk. Choose maple syrup instead of honey for a vegan version.
For a beet berry ginger smoothie, blend in a small piece of fresh ginger.
Raw beet can be used with a powerful blender, but cooked beet generally produces a smoother texture and milder flavor.
Cooked frozen beet can be used for an especially cold, thick smoothie. Reduce or omit the ice when using plenty of frozen ingredients.
To make the beet flavor milder, increase the berries or banana and add a little additional lemon juice.
Banana can be omitted and replaced with additional berries. Extra Greek yogurt or avocado can help maintain a creamy consistency.
Store leftovers in an airtight jar in the refrigerator for up to 24 hours and shake or stir thoroughly before serving.
For longer storage, freeze leftover smoothie in ice cube trays and blend the cubes with a little milk when ready to serve.

Nutrition

Serving Size: 1 1/2 cups
Calories: 210 kcal
Sugar: 25 g
Sodium: 95 mg
Fat: 4 g
Saturated Fat: 2 g
Unsaturated Fat: 1.5 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 6 g
Protein: 10 g
Cholesterol: 10 mg