If you're looking for a fresh, colorful, and nutrient-packed smoothie, this strawberry beetroot smoothie checks all the boxes!
This smoothie is naturally sweet thanks to the strawberries, with a refreshing twist from cucumber and a hidden veggie boost from cooked beet. Even if you're not a big fan of beets, give this smoothie a try. I promise the strawberries steal the show here.
🍓Why You'll Love This Recipe 🍓
- Sweet and Veggie-packed: A clever way to boost your daily veggie intake.
- Vibrant and refreshing: Cucumber adds a light, cooling note.
- Ready in 5: Perfect for busy mornings or snack time.
This smoothie is a regular in my kitchen. Being a mother of two kids who aren't very veggie-oriented (yet), this is an excellent way for me to get some vegetables in those tiny bellies. Especially when I'm looking for a way to use leftover beets from other recipes like my pink waffles or vegetarian carpaccio.
Ingredients
Here's what you'll need for this two-serving smoothie:
- Beet: Adds beautiful color, natural sweetness, and fiber. I use vacuum-packed cooked beets to save cooking time.
- Strawberries (fresh or thawed frozen): These dominate the flavor and add natural sugars, vitamin C, and antioxidants. You can also try this strawberry banana smoothie bowl if you're craving more strawberry goodness.
- Cucumber: Refreshing, hydrating, and balances the sweetness.
- Almond milk: I love the light, nutty flavor of almond milk in this strawberry beetroot smoothie, but feel free to use oat milk, soy milk, or regular dairy milk.
Top tip: Strain the smoothie through a fine mesh sieve before serving for an ultra-smooth result!
How to Prepare Strawberry Beetroot Smoothie
- Chop your ingredients: Dice the beet and cucumber into rough cubes. Halve or quarter the strawberries if they're large.
- Blend: Add all the ingredients to a high-speed blender or use an immersion blender. Pour in the almond milk and blend until smooth.
- Taste and adjust: If you want it thinner, add more milk. Too earthy? A drizzle of maple syrup can help.
- Serve: Pour into glasses and enjoy immediately.
How to Store Strawberry Beetroot Smoothie
This smoothie (like my lime smoothie & pineapple blueberry smoothie) is best enjoyed fresh, but you can store leftovers in the refrigerator:
- In the fridge: Store in a sealed jar or bottle for up to 24 hours. Shake well before drinking.
- In the freezer: Pour into an ice cube tray and freeze. Blend from frozen with a splash of extra milk for a quick smoothie later.
No-waste tip
Beets don't keep long once opened, so if you have leftovers, chop and freeze them to use in smoothies later on.
Frequently Asked Questions
Yes! Thaw them before blending or blend them frozen if you like your smoothie extra cold.
Almond, oat, soy, or regular cow's milk all work well. Use what you have on hand or prefer taste-wise.
Absolutely! Most kids enjoy the strawberry flavor. If you're worried about the beet, start with half and increase over time.
Strawberry beetroot smoothie
Equipment
- blender
Ingredients
- 1 beet (cooked)
- 1 ½ cup strawberries (fresh or frozen and thawed)
- ⅓ cucumber
- 2 cups almond milk (or milk of choice)
Instructions
- Chop all ingredients rougly.
- Add chopped beet, cucumber, and strawberries to a blender.
- Pour in the almond milk and blend until completely smooth.
- For an extra-smooth result, strain through a fine mesh sieve.
- Pour into glasses and serve immediately.
Notes
- Beet tip: Use pre-cooked vacuum-packed beets for convenience and a smoother texture. Raw beets are stronger in flavor and harder to blend.
- Customize it: Want extra sweetness? Add a small banana or a splash of maple syrup.
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