This smoothie is proof that your fridge odds and ends can turn into something shockingly good. A little tart, a little earthy, and bright pink enough to look fancy — it’s the kind of thing you throw together with what’s left after the holidays and end up making on repeat.
You’ll love this recipe because…
Ingredients
TIP
Chop your raw beet small for easier blending. Even high-speed blenders can struggle with large chunks of raw beet. Cut it into small cubes (½-inch or smaller) before adding to the blender to get a smoother texture — no gritty sips here.
Ingredient Notes
- Red Beet – Use a raw red beet, peeled and cubed. No need to cook it — just make sure your blender can handle it. Raw beet adds a bold color and earthy flavor. If your beet is large, start with half and adjust to taste.
- Cranberries – Fresh or frozen both work. Frozen berries add a nice chill and slightly thicker texture. No need to thaw.
- Strawberries – Frozen strawberries bring natural sweetness and help the smoothie stay cold and creamy. You can sub with raspberries or blueberries if that’s what you have on hand, though blueberries may change the color of the smoothie.
- Spinach – I always have some spinach leftover from salads and a handful of fresh spinach blends in easily and you won’t taste it. You can omit if you don’t have any on hand.
- Ginger – Freshly grated ginger brings brightness and a little kick. Skip it for a smoother, more mellow flavor.
- Coconut Water – Adds light sweetness. Water, orange juice, or almond milk all work as swaps depending on your preference.
- Maple Syrup – This is optional — I recommend you blend everything first, then add if you want a touch more sweetness.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
Yes! Roasted or steamed beet works just as well and gives a slightly sweeter, milder flavor. I don’t recommend using if the beet has been seasoned with spices, though.
Taste before adding sweetener — depending on your banana and berries, you may not need any. If it’s too tart, add a little maple syrup, honey (if not vegan), or an extra ripe banana.
Yes! Add everything except the liquid and ice to a freezer bag. When you’re ready, dump it into the blender, add coconut water (or whatever you’re using), and blend. When I do this, I tend to skip the ice in the recipe since everything is already frozen. Add a few ice cubes if needed to get the correct consistency, though!
Expert Tips
More gluten-free meals to try
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Cranberry Beet Smoothie
Ingredients
- 1 red beet - peeled and cubed
- 1/2 cup fresh cranberries
- 1/2 cup frozen strawberries
- 1/2 cup spinach
- 1 ripe banana - peeled
- 1 tablespoon chia seeds
- 1 tablespoon freshly grated ginger - optional
- 1 tablespoon maple syrup - optional
- 1 to 1 1/4 cups coconut water - start with one cup and add more if necessary
- 4-5 ice cubes
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Instructions
- Add all ingredients to a high powdered blender.
- Blend 2-3 minutes, until completely processed and blended smooth.
- Serve immediately.
Nutrition
