This Beet Berry Smoothie blends the deep, earthy flavor of cooked beets with bright summer berries for a vibrant, nutrient-packed drink. It’s a refreshing, naturally colorful option for hot days and makes a great breakfast or afternoon pick-me-up.
Packed with antioxidants, fiber, and phytonutrients, this smoothie supports overall wellness and can be a delicious way to add more fruits and vegetables to your day. It’s simple to make, easy to customize, and stores well if you want to prepare ahead.
This berry-forward smoothie uses cooked beetroot, blueberries, blackberries, chia seeds, pomegranate juice and a berry pomegranate powder for extra flavor and a touch of natural sweetness. You can substitute the powder with a small amount of honey or a sweetener you prefer. For extra protein, add a scoop of whey or a plant-based protein powder.
If you’re wondering whether to buy these fruits while they’re in season—do it. Seasonal berries and beets are flavorful and often more affordable. Buying in season and freezing portions lets you enjoy fresh-tasting smoothies year-round.
BEETS:
- Support circulation and cardiovascular health
- Contain antioxidants with potential protective effects
- Offer anti-inflammatory nutrients
- Support liver function and digestion
- Provide natural nitrates that may improve stamina and endurance
BLUEBERRIES:
- Provide antioxidants and dietary fiber
- Support healthy vision and cognitive function
- Contribute to heart-healthy eating patterns
- Aid digestion and can support healthy weight management when part of a balanced diet
BLACKBERRIES:
- Are rich in vitamins, minerals and fiber
- Support digestion and regularity
- Contain antioxidants that support immune health
- Contribute to skin and bone health as part of a varied diet
Smoothies are a convenient, delicious way to enjoy fruits and vegetables. Buying fruits in season and freezing them reduces waste and saves money. I often buy sale fruit when it’s ripe and freeze portions so I have ready-to-blend ingredients for weekday breakfasts.
STEPS TO FREEZING MOST FRUITS
- Wash fruits thoroughly to remove dirt and residues.
- Cut larger fruits into bite-sized pieces; leave small berries whole.
- Pat fruit dry to reduce ice crystals during freezing.
- Arrange pieces in a single layer on a parchment-lined baking sheet to freeze individually.
- Freeze overnight or until solid, then transfer to airtight freezer bags or containers. Remove excess air and label with the date.
- Frozen fruit will generally keep well for 9–12 months while retaining good flavor and texture for smoothies.
With frozen fruit on hand, you can blend smoothies any time of year. Smoothies also invite experimentation—try new combinations of fruits, greens, seeds, and powders to keep flavors fresh and interesting.
SMOOTHIE BONUS:
If you make a large batch, you can freeze leftovers in freezer-safe containers or mason jars for quick breakfasts later. Thaw overnight in the refrigerator or enjoy partially frozen as a thick, sorbet-like treat.
If you enjoy beetroot, try pairing it with chocolate in baked goods or adding it to salads for a colorful, earthy boost. Beetroot works well in both sweet and savory recipes.
Do you have a favorite smoothie combination? Share your ideas in the comments—I love hearing new flavor pairings and tips for prepping fruits and veggies.
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📖 Recipe
BEET BERRY SMOOTHIE
Ingredients
- 1 cup frozen cooked beetroot
- 1 cup frozen blueberries
- 1/2 cup frozen blackberries
- 1 tablespoon berry pomegranate powder mix (or substitute honey/stevia)
- 1 cup pomegranate juice
- 1 teaspoon chia seeds
- 1 teaspoon freshly squeezed lime juice (optional)
Instructions
- Place all ingredients in a blender in the order listed. Blend for about 45 seconds or until smooth. Adjust liquid if needed for your preferred consistency.
- Pour into serving glasses and enjoy immediately. Bonus: Freeze any extra in a freezer-safe container for a sorbet-style treat.
Nutrition
Calories: 167 kcal |
Carbohydrates: 39 g |
Protein: 3 g |
Fat: 2 g |
Fiber: 6 g |
Sugar: 37 g