This beet raspberry smoothie combines the earthy taste of beets with sweet, tangy raspberries, tropical mango, fresh spinach, and the vibrant citrus flavor of lemon juice. It's a no-banana smoothie that is nutrient-rich and easy to make with simple ingredients.
Enjoy the red beet smoothie as a healthy and light breakfast or afternoon snack. For more beet smoothies, try a blueberry beet smoothie, a banana beetroot smoothie, or a spinach and beet smoothie.
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Recipe features
- Naturally sweet!
- Plant-based and dairy-free!
- It comes together in 10 minutes!
- It's packed with veggies and fruit!
- No banana!
Ingredient notes and substitutions
The beet and raspberry smoothie recipe has simple ingredients, but please see the recipe card below for the exact measurements.
Raw beet - Wash one red beet and remove the ends. Then peel and roughly chop it. If you're not using a high-speed blender, you may need to dice the beets to blend more smoothly.
If the greens are still attached to the beetroot, they can be used as a substitute for the spinach. When I used the stems and leaves, the smoothie tasted more like beets. I only tested with 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 Buddha bowl with beets or a kale beetroot smoothie.
Frozen raspberries - I opt for frozen berries because they tend to be cheaper than fresh raspberries. They'll also make the dairy-free smoothie chilled and thicker compared to fresh berries. For more recipes with raspberries, try a raspberry blueberry smoothie, raspberry overnight oats, or chocolate raspberry overnight oats.
Frozen mango - Frozen or fresh ripe mango can be used. I opt to use frozen mango for ease. It's already ripe, prepped, and ready to use, and I can have it on hand to quickly make a smoothie. If you use fresh mango, you may want to reduce the water in the recipe. You can always add more water if the smoothie is not thin enough.
For more recipes using frozen mango, try a mango cucumber smoothie, island green smoothie, dragon fruit smoothie, or overnight mango oats.
Fresh spinach - If you leave out the spinach, the flavor of the smoothie will be stronger. Fresh kale can be used instead of spinach. Remove the stems from the kale leaves, then tear the leaves into bite-sized pieces.
Want to add new greens to your smoothie? Try arugula in smoothies and pair the peppery greens with pineapple and oranges.
Lemon juice - Fresh lemon juice is best. Pair it with the raspberries to add a bright pop of flavor to the smoothie.
Tips
- If you use fresh raspberries and fresh mango, you may want to adjust the water in the recipe, and the smoothie will not be chilled.
- To make the smoothie sweeter, add a soft pitted Medjool date. Firmer dates may not blend well.
- Make sure to peel the beet before adding it to the blender.
- If you leave out the spinach, the flavor will be stronger.
Variations
- Use kale instead of spinach.
- Use lime juice instead of lemon juice.
- Try frozen pineapple instead of frozen mango. The pineapple doesn't thicken the smoothie as much as the mango does. You can add two tablespoons of whole chia seeds or a ripe banana to thicken the smoothie. The banana will make the smoothie sweeter, and you may need more water. I would also skip the lemon juice if you use pineapple instead of mango.
- Add hemp hearts, ground flax seeds, or chia seeds. If the smoothie thickens up too much, add a splash of water to thin it out.
- Reduce the water and make it into a smoothie bowl, top it with chia seeds, fresh fruit, and oil-free granola. Partially thaw the mango to blend more easily in your blender without using as much water to get a thicker smoothie bowl consistency.
How to make a raspberry beet smoothie
1. Wash the beet. Remove the ends of the beet, then peel and chop it.
2. Add the beet to a high-speed blender and pulse to break the pieces up more. Pulsing helps if you've had a piece of beet that gets stuck under the blades and never blends into the smoothie.
3. Then add the raspberries, mango, spinach, lemon juice, and water to the blender. Start with 1 ½ cups of water and add more if needed. 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 vegan avocado toast, vegan toast, overnight oats, or plant-based granola.
Storage
Refrigerator - The beetroot raspberry smoothie is best if 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 to help flavor other smoothies.
Frequently asked questions
If you're new to adding greens to your smoothie and not sure if you'd like it, start with spinach. It has a milder taste than kale, and it's easier to cover up with fruit. You can also try adding half the amount of greens or beets, then over time slowly increase the amount as you get used to them.
I haven't tested with canned beets, so I can't say for sure that they'll work well. If you enjoy the flavor of canned beets, feel free to give them a try. You also might want to reduce the suggested amount of water in the recipe. You can always add more water if needed.
If you don't have a high-speed blender, try dicing the beets and pulsing them in the blender to break them down further. Let the frozen mango partially thaw to be a little easier on your blender. Blend the beets with the water first before adding the frozen raspberries, frozen mango, spinach, and lemon juice.
I don't find it necessary to cook the beet first. I tested with steamed beets, and it removes some of the earthiness, but not all of it. So, I chose not to cook them for the smoothie because of the extra time to cook the beet, time to let it cool, and more dishes. I didn't test with store-bought cooked beets, so I can't say for sure how well they work.
If the dairy-free smoothie is too thick, add a little more water to thin it out.
If the smoothie is too thin, add more frozen mango, a ripe banana, more fresh spinach, more frozen raspberries, or whole chia seeds until the smoothie is thick enough.
Related recipes
I hope you enjoy the dairy-free smoothie! If you did, feel free to rate the recipe and leave a comment.
Recipe
Beet Raspberry Smoothie
- Total Time: 5 minutes
- Yield: 2 servings 1x
- Diet: Vegan
Description
This beet raspberry smoothie combines the earthy taste of beets with sweet, tangy raspberries, tropical mango, fresh spinach, and the vibrant citrus flavor of lemon juice.
Ingredients
- 1 (200 grams) beet, peeled, ends trimmed, and chopped
- 1 cup (125 grams) frozen raspberries
- 1 cup (145 grams) frozen mango
- 1 cup fresh spinach
- 1 tablespoon fresh lemon juice
- 1 ½ cups water
Instructions
- Wash the beet. Remove the ends of the beet, then peel and chop it.
- Add the beet to a high-speed blender and pulse to break the pieces up more. Pulsing helps if you've had a piece of beet that gets stuck under the blades and never blends into the smoothie.
- Then add the raspberries, mango, spinach, lemon juice, and water to the blender. Start with 1 ½ cups of water and add more if needed. Blend until smooth.
Notes
If you use fresh raspberries and fresh mango, you may want to adjust the water in the recipe, and the smoothie will not be chilled.
If you use a smaller beet, you want to reduce the water in the recipe. You can always add more water if it wasn't enough.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: smoothie
- Method: blender
- Cuisine: american
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