This bright pink smoothie combines beets, raspberries, coconut yogurt, banana, chia seeds, and almond butter for a satisfying, nutrient-rich, and refreshing drink.
Another weekend is almost upon us! Gosh, I am finding that time is flying, in spite of living under pandemic restrictions. I was listening to a discussion on the radio earlier in the week in which the expert said that there is an explanation to this: Something along the lines of the time seeming to pass more quickly because the day-to-day for most of us is much the same, and we don’t have much excitement to punctuate our weeks or months at this time. Still, I’m just very thankful for all that I do have right now and I look forward to whatever simple pleasures the spring and summer might bring.
A few years ago, I enjoyed a most delicious bright pink beet protein smoothie post-marathon at Fresh Restaurant in Toronto. I’ve been blending beets into smoothies ever since, not only for the vibrant, dark pink hue that they give, but also for their incredible health benefits!
Beets are an excellent source of nitrates, which are converted by the body into nitric oxide. Nitric oxide helps to improve blood flow and decrease blood pressure. It is for this reason that beets are believed to increase stamina! Not everyone is a big fan of their earthy flavour, but I have found that combining them in a smoothie with sweet, delicious frozen banana and tart raspberries is a great way to mask some of those earthy undertones while still getting those amazing health benefits.
the details
For this beet raspberry coconut yogurt smoothie, you will need a frozen banana, a small beet, frozen raspberries, coconut yogurt (or any type of yogurt you have on hand), non-dairy milk, almond butter, and chia seeds.
To make it, you’ll simply add all ingredients to a blender and blend until smooth. I will say that if you don’t have a high-speed blender, such as a Vitamix or Blendtec, you might want to steam the chopped beet and let it cool beforehand to soften it and make for easier blending.
I can see this smoothie being a hit at a Mother’s Day brunch in May, giving a bright pop of colour to your table. I think that I will make it, along with lemon raspberry scones, for a special Mother’s Day brunch. 🙂 This smoothie also pairs well with my Carrot Cake Breakfast Bars.
more smoothie recipes
- Mint Mango Kale Avocado Smoothie
- Dirty Chai Smoothie (Vegan)
- Espresso, Almond Butter, and Maca Smoothie
I hope that you love this beet raspberry coconut yogurt smoothie! If you make it, let me know how you enjoyed it by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made.
And that’s about all I have to say for now! I hope you all have a great weekend, and I’ll be back on Monday with a new dinner recipe. It’s a Thai tofu pita wrap with red curry hummus and pita sauce. Delish!
Enjoy!
Beet Raspberry Coconut Yogurt Smoothie
- Prep Time: 2 minutes
- Total Time: 2 minutes
- Yield: 1 large or 2 small smoothies 1x
- Diet: Vegan
Description
This bright pink smoothie combines beets, raspberries, coconut yogurt, banana, chia seeds, and almond butter for a satisfying, nutrient-rich, and refreshing drink.
Ingredients
- 1/2 cup unsweetened non-dairy milk, or more if needed
- 1/3 cup plain coconut yogurt
- 1 large frozen banana, chopped
- 1/3 cup finely chopped peeled beet (from one small beet)
- 1/2 cup frozen raspberries
- 1 tablespoon almond butter
- 1 1/2 teaspoons chia seeds
Instructions
- Place all ingredients in a blender and blend until ultra smooth.
Notes
If you do not have a high speed blender, you may wish to steam the chopped beet until soft and let it cool before using it in this smoothie.
- Category: Breakfast
- Method: Blend
Keywords: beet raspberry yogurt smoothie
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