Beet and Banana Smoothie

Using frozen pineapple instead of fresh cuts down the prep work needed for this smoothie.  Pineapple also pairs well with ripe banana to add sweetness to the smoothie, helping to balance the earthy flavor of beets.

The dairy-free smoothie is made with simple ingredients and can be prepared in about 10 minutes.  It's also an easy way to pack more veggies into your day!

For more plant-based smoothies with beets, try beetroot spinach smoothie, beetroot kale, beetroot blueberry smoothie, or a beetroot pineapple smoothie with orange. 

Recipe features

• Simple ingredients!
• Naturally sweet!
• Packed with nutrients!
• Dairy-free and plant-based!
• No need to cook the beets!

Ingredient notes and substitutions

The banana and beet smoothie recipe is simple, but please see the recipe card below for the exact measurements.

Raw beet - Wash one red beet and remove the ends. Then peel it and slice it. I cut the beet into large slices, which works fine for my Vitamix. If you're not using a high-speed blender, you might need to dice the beets for easier blending.  

If the greens are still attached to the beetroot, they can be used as a substitute for some spinach (if using).  When I used the tender parts of the stems and leaves, the smoothie did taste more like beets. I only tested with fresh red beets; I haven't tried canned beets, so I can't say for sure how they would turn out.  For leftover beets, try a beet and pineapple smoothie, a raspberry beet smoothie, or a beetroot Buddha bowl.

Ripe banana - Use a brown spotted banana to naturally sweeten the smoothie and make it creamy.  The more brown spots the banana has, the sweeter and more pronounced the banana flavor.

For a stronger banana flavor, use two brown spotted bananas. Fresh or frozen bananas can be used; however, if you use frozen bananas and frozen pineapple, the smoothie might turn out more icy.

Frozen pineapple - If you use fresh pineapple, the smoothie will not be chilled.  Using frozen pineapple eliminates the need to add ice to chill the smoothie. For another beet smoothie with frozen pineapple, try a beet and carrot smoothie.

Spinach (optional)- Use about 1 cup of fresh spinach for a serving of greens.  Kale can also be used.  Remove the leaves from the stem and tear them into bite-size pieces. 

For leftover spinach, try it in a spinach cucumber smoothie or a pineapple and blueberry smoothie. If you're new to adding greens to your smoothies, start with fresh spinach; it's milder than kale.  Want to add new greens to your smoothie? Try a smoothie with arugula, and pair the peppery greens with pineapple and oranges.

Cold water - I use 1 cup of water, but this may need to be altered depending on how large your beets are and your preferred consistency.

Tips

• If you use all fresh pineapple instead of frozen, the smoothie won't be chilled.
• To make the smoothie sweeter, try adding a soft pitted date.  If the date is not soft, soak it in the water that you'll use for the smoothie for about 30 minutes.
• If you substitute spinach with kale and your blender has trouble blending it, you can blend it with water first.  Then add diced beets, frozen pineapple, and the banana.  
• If you don't have a high-speed blender, you may want to dice the peeled beets small so they'll blend more easily.

Variations

Enjoy the banana beetroot smoothie as is or try a different variation.

• Use fresh kale instead of spinach.
• Add freshly peeled orange, like in this pineapple beet smoothie.
• Use coconut water instead of water.
• For a little kick, add freshly grated ginger.
• Add whole chia seeds, hemp hearts, or ground flax seeds.
• Try ½ cup of frozen pineapple and ½ cup of frozen strawberries.

How to make a beetroot banana smoothie

1. Wash, peel, and slice the raw beet.  

2. Add the beet, ripe banana, frozen pineapple, and water to a blender.  

3. Blend until smooth.

Serving suggestions

Smoothies tend to be delicious but not very filling.  I use them as an afternoon snack and not as a main meal.  To enjoy this smoothie as a meal, try pairing it with strawberry toast, avocado toast with tomatoes, vegan avocado toast ideas, vegan toast ideas, plant-based overnight oats, or plant-based granola.

Storage

Refrigerator - The smoothie is best served immediately, but store the leftover smoothie in an airtight container with a lid in the refrigerator and consume it within 24 hours.  If there is any liquid separation, stir it back in.

Freezer - Leftovers can be frozen in ice cube trays and used later to add flavor to another smoothie.

Frequently asked questions

Related recipes

• Blueberry pineapple smoothie
• Cucumber spinach smoothie
• Peach pineapple smoothie
• Blueberry raspberry smoothie
• Orange carrot ginger smoothie

I hope you enjoyed the recipe!  If you did feel free to rate it and leave a comment.