Vibrant and nourishing, this beet carrot smoothie recipe is made with a handful of simple ingredients. It uses raw beets and carrots (instead of roasted), saving you some prep time, and gets natural sweetness from strawberries and orange juice (no banana). In just a few minutes, you’ll have a vegan smoothie to sip and enjoy as you reap the benefits of beetroot and other plant foods.
It wouldn’t be Valentine’s Day week in the Veg World if I didn’t share a recipe with beets, right?! I’m a big fan of this root vegetable. It gives recipes such a dreamy color and a whole lotta nutrients at the same time!
As a result, this beet carrot smoothie comes with a host of possible health benefits. Beetroot contains nitrates, compounds that may help decrease blood pressure. In fact, drinking beetroot juice has been explored as a possible way to help those with hypertension.
What’s more, carrots provide dietary fiber and the antioxidant beta-carotene, while strawberries and orange juice give you a boost of immunity-supporting vitamin C. All that for just a few minutes of your time?! What a win.
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Ingredients and Substitutions
- Beets: I use raw beets, but you can easily sub cooked beets if needed. If you don’t have a high-powered blender, I recommend using cooked beets since raw ones need a lot of power to break them up. Canned or pre-roasted beets, such as Love Beets, are great options if you need them.
- Carrots: This beet carrot smoothie also features raw carrots. If you’re concerned that your blender isn’t powerful enough to break them up, use cooked carrots instead.
- Orange juice: Freshly squeezed juice is a great addition, but you can use juice from a bottle or carton too. If you don’t have orange juice, sub lemon juice.
- Frozen strawberries: Sub another kind of berry or a berry blend.
- Coconut milk: Use the full-fat kind in a can for maximum creaminess, but really any kind of milk works here. Cow’s, almond, soy, and oat are all good choices, but cow’s and soy milk will provide the most protein if that’s what you want.
Possible Additions
- Honey, maple syrup, dates, or banana for more sweetness
- Greek yogurt, cottage cheese, or a scoop of protein powder for more protein
- Nut butter, chia seeds, milled flaxseed, or hemp hearts for additional healthy fats and fiber
- Ginger, turmeric, mint, or cinnamon for extra flavor
Instructions
The full recipe card for making a beet carrot smoothie is at the bottom of the post.
Combine all ingredients in a blender.
Blend until smooth, adding additional coconut milk or water as needed.
Equipment
As noted, this recipe works best when blended in a high-powered blender like a Vitamix or Blendtec. If you don’t have one, consider using cooked beets and carrots instead of raw.
Storage
Smoothies taste best when enjoyed right away. However, you can make this one ahead of time and keep it in a sealed jar or other container in the refrigerator for 1 to 2 days. If it gets too thick, mix in some coconut milk or water to thin before enjoying.
More Smoothie Recipes
Love this beet carrot smoothie? Check out these other veggie-loaded beverages while you’re here!
📖 Recipe
Beet Carrot Smoothie
Equipment
Ingredients
- 4 ounces beet - 1 small, peeled, trimmed, and cut into 1-inch pieces
- 4 ounces carrot - 1 large, peeled, trimmed, and cut into 1-inch pieces
- ¼ cup freshly squeezed orange juice - from about 1 large orange
- 1 cup frozen strawberries
- 1 cup unsweetened coconut milk - more as needed
Instructions
- Combine the beet and carrot pieces, orange juice, strawberries, and coconut milk in a high-powered blender.
- Blend until smooth, adding splashes of coconut milk or water as needed to thin the smoothie to your liking.
- Enjoy cold!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- If you do not have a high-powered blender (like a Vitamix or Blendtec), consider using cooked beets and carrots. Canned options work well, as do pre-roasted beets such as Love Beets brand.
- If needed, make the smoothie up to 1 to 2 days in advance and store in a sealed jar or other container in the refrigerator. If it gets too thick during storage, add some more coconut milk or water to thin before enjoying.
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