Smoothies / 5 min
Beet berry breakfast smoothie
A jewel-toned smoothie with roasted beet, frozen berries, banana and a creamy spoonful of yogurt.
- Prep
- 5 min
- Total
- 5 min
- Serves
- 2 glasses
Roasted beet brings earthy sweetness to this cool berry smoothie, while banana and yogurt keep the texture soft and spoon-coating. It is a colorful breakfast that blends in about five minutes.
Ingredients
- ½ cup cooked beet, chilled and cubed
- 1 cup frozen mixed berries
- 1 small frozen banana, sliced
- ¾ cup plain Greek yogurt
- ½ cup unsweetened almond milk
- 1 tablespoon lemon juice
- 1 tablespoon ground flaxseed
Method
- 1. Add the beet, berries, banana, yogurt, almond milk, lemon juice and flaxseed to a blender.
- 2. Blend on high for 45 seconds, stopping once to scrape the sides, until velvety.
- 3. Pour into two glasses and serve cold.
Estimated nutrition
- calories
- 235 calories
- fat
- 6 g fat
- carbohydrate
- 37 g carbohydrates
- protein
- 12 g protein
- fiber
- 8 g fiber
Approximate values per serving. Nutrition varies with ingredients, brands and portion sizes.
Substitutions
- Use soy yogurt for a dairy-free smoothie with extra body.
- Swap frozen cherries for half of the berries.
- Use hemp hearts instead of flaxseed.
Good to know
Cooked beet can be refrigerated for up to four days, so roast one with dinner and save a piece for this smoothie.
Questions, answered.
Can I use raw beet?
Yes, if it is peeled and cut into very small pieces, though cooked beet gives a smoother texture and gentler flavor.
Can I freeze the smoothie?
Freeze it in an ice-pop mold or airtight container for up to one month; thaw until pourable and stir before serving.