Roasted Beet and Strawberry Pink Smoothie
Vibrant smoothie combining roasted beets with frozen strawberries, banana, and strawberry yogurt. The beet is roasted until tender before blending to concentrate its earthy sweetness. Honey adds natural sweetness and milk adjusts consistency. Serve chilled for a nutritious, visually striking drink.
Ingredients
- 1 beet, trimmed, peeled, chopped into 1/2 inch cubes
- 1 cup frozen strawberries
- 1 banana
- ½ cup strawberry yogurtGreek yogurt1:1dairyhigher-protein
adds tanginess, adds:protein
- 1 tablespoon honeymaple syrup1:1vegan-friendlyFull guide →
- milk(optional)
Instructions
- 1
Preheat oven to 400 degrees F (400°F).
- 2
Trim, peel and chop beet into 1/2 inch cubes.
- 3
Drizzle beet cubes with water and place on aluminum foil, sealing into a pouch.
- 4
Cook for 40 minutes or until fork-tender.
- 5
Allow roasted beet to cool.
- 6
Blend together beets, frozen strawberries, banana, strawberry yogurt, and honey.
- 7
Add more honey to taste and splash of milk if needed to reach desired consistency.
- 8
Serve chilled.
Tips
Roasting the beet intensifies its natural sweetness and creates a richer flavor than using raw beet.
Allow beet to cool completely before blending to prevent heat damage to yogurt cultures.
Good to Know
Refrigerate blended smoothie for up to 24 hours. Roasted beet component keeps refrigerated for 5 days before blending.
Roast beet up to 2 days ahead; store in airtight container. Blend when ready to serve.
Pour into chilled glass and serve immediately.
Common Mistakes
Do not skip cooling roasted beet to avoid curdling yogurt or damaging probiotics with residual heat.
Do not over-blend to avoid separating yogurt or creating overly thin consistency.