Beet Berry Smoothie

Before you start

Beets give a smoothie a striking magenta color and a sweet, earthy flavor that pairs naturally with tart berries. The berries carry the fruit flavor and the acidity, banana adds body, and a bit of orange juice keeps the whole drink bright so the beet reads as depth rather than dirt.

You can use raw or cooked beet, and the choice changes the drink. Raw beet is crisp and slightly peppery and must be peeled and finely grated so a home blender can break it down. Cooked beet, either roasted at home or bought vacuum-packed and ready to eat, is softer, sweeter and blends smoothly, which makes it the better choice for beginners. Start with a small amount and increase it once you know how much earthiness you like.

Ingredients

• 75 g (about ½ cup) cooked beet, chopped — or 50 g raw beet, peeled and finely grated
• 150 g (1 cup) frozen mixed berries
• 1 small frozen banana
• 120 ml (½ cup) orange juice — pasteurized
• 120 g (½ cup) plain yogurt or kefir
• 60 ml (¼ cup) water or milk — to thin
• 1-2 tsp honey — optional

Method

1. If using raw beet, peel it and grate it on the fine side of a box grater. Wear gloves or rub your hands with a little oil to limit staining. Cooked beets just need rough chopping.
2. Put the orange juice, yogurt, water and beet in the blender. Blend on high for 30 seconds to break down the beet before the frozen fruit goes in.
3. Add the frozen berries, banana and honey.
4. Blend on high for 45 to 60 seconds, until fully smooth. With raw beet, check for tiny grainy bits and blend 20 seconds more if needed.
5. Taste. If the earthiness stands out, add a squeeze of lemon or a few more berries; if it is too tart, add honey.
6. Pour into glasses and serve immediately.

Tips for success

• Beet juice stains wood and plastic. Use a glass or plastic board you do not mind tinting, and rinse the blender right away.
• Raspberries and blackberries hide the beet flavor best because they are tart and aromatic.
• Vacuum-packed cooked beets keep for weeks unopened in the fridge, which makes this smoothie easy to make any day.

Substitutions

Cooked beet

Use 1 tbsp beet powder for color and mild flavor without the earthiness; the texture will be thinner.

Orange juice

Apple juice is sweeter and milder; coconut water is lighter and less sweet.

Yogurt

Use a dairy-free yogurt or replace it with half an avocado for creaminess.

Variations

Beet cherry

Replace the berries with frozen dark sweet cherries.

Ginger beet

Add a 1 cm piece of peeled fresh ginger with the beet.

Troubleshooting

Tastes like soil

Too much beet or not enough acid. Reduce the beet, add more berries and a squeeze of lemon.

Grainy texture

Raw beet was cut in chunks. Grate it finely, blend it with the liquid first, or switch to cooked beet.

Turned brownish

Green ingredients like spinach mixed with the red. Keep this smoothie to red and purple ingredients for a vivid color.

Storage

Serve immediately. Leftovers can be refrigerated, covered, for up to 24 hours. Opened cooked beets should be kept covered in the fridge and used within 3 to 5 days.