This Beet Spinach Smoothie is a healthy, antioxidant-packed smoothie option, great for after a workout. You don’t even know the spinach is in there!
As an Amazon Associate, I may earn from qualifying purchases.
I hope you all had a wonderful weekend. The weather was overcast here, which actually turned out to be a good thing for my productivity, as I wasn’t as motivated to go and enjoy the outdoors as I normally would have been.
On the topic of weather, though, I drink way more smoothies and eat way more smoothie bowls in the summer months. Heck, spring in Charlotte equates to 90 degrees, so I’m already scarfing them down at a rapid pace.
Smoothie recipes with greek yogurt are my favorite kind of smoothies! Full of protein, calcium, Vitamin D, probiotics and more, they can be so fruity and refreshing.
We’ve been pretty conscious about including more beets in our diets, especially since we’re an avid running household and they have some advantageous benefits on enhancing blood flow.
I had a bunch of beets from our recent CSA, and figured I’d try my hand at putting them in a smoothie. I’ve seen it done before, but I always doubted the power of a liquified beet taste. Until I made this.
And c’mon – you can’t deny the power of a beautiful smoothie color. It turns on your taste buds a little bit more, am I right? Or maybe it’s just me.
Anywho, you use banana for your natural sweetener, and you can add a tablespoon of honey, but it’s not completely necessary. You do get a little beetiness taste, but not in a bad way.
It’s not the earthy beet taste you’d imagine, it’s more of the subtle, sweetened taste because beets are sweet.
The beets pair really well with tropical flavors. I’m going to go out on a ledge and say you can drink this outside on your porch/patio, put a little umbrella in it (dare I say you could add rum?), read a book, and pretend you’re on vacation.
Especially, and I stress this especially, when topped with coconut chips, berries, granola, pineapple, mango, etc.
I fooled ya’ll big time with this beet spinach smoothie. Because there’s even a cup of spinach hidden in there and you’d never know.
So not only are you getting all the phytonutrients and fiber from the beet, but the spinach is adding additional Vitamin A, Vitamin K and folate, promoting healthy cells.
And not to mention the ample Vitamin C from the mango will keep your immune system strong through this allergy season!
Unlike juices, which extract all of the fiber, smoothies are great ways to get nutrients in and keep the fiber.
There isn’t a ton of protein in this shake, so if you wanted to have it as a meal replacement or just a protein-packed snack, you could easily add a scoop of greek yogurt or protein powder.
I think vanilla protein powder would be your best bet, to really make sure you don’t lose the tropical flavors.
- 1 frozen banana
- 1 cup frozen mango
- 1 medium beetroot, peeled and diced
- 1 cup vanilla almond milk
- 1 tsp vanilla
- 1 cup spinach
- 1 tbsp honey, optional
- Coconut chips, optional (for topping)
- Peel and dice beet, and place all ingredients in a high powered blender or food processor.
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 435Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 320mgCarbohydrates: 97gFiber: 12gSugar: 75gProtein: 10g
So, go ahead and treat yourself to this refreshing liquid concoction. If you’re feeling a smoothie bowl, or just want to thicken it up, you could add in a few tablespoons of oats, or an extra half frozen banana and a little less liquid!
Another fun way to use beets is adding them into breakfast with a sweet potato, quinoa and beet breakfast scramble! Add in those antioxidants and make your breakfast colorful.
Pin it for Later!
What are your favorite smoothie toppings?
Does the color of the smoothie change your perception in any way?