A fresh, vibrant, and delicious beet kale smoothie - high in iron, vitamin C, protein, and fiber! Featuring banana, beet, and fresh kale.
I've been making smoothies almost every day for over 7 years. This recipe is a good way to incorporate more veggies! Try it! Even if you don't like beets (like my husband), you'll be surprised. If you have lots of beets, make this rhubarb beet smoothie next!
Ingredients for this smoothie
Here are a few things to keep in mind about the ingredients for this smoothie. For full details, check out the recipe card below.
- Beet: I use raw chunks of beet for this smoothie. If you don't have a high-power blender, I would recommend boiling or baking the beet in chunks to make them soft, then cooling them before using it, and this will create the best texture. You can also use canned beetroot in this kale smoothie; these would work well in any blender.
- Kale: Use dinosaur kale, lacinato kale, or Tuscan kale. Baby kale can be used for a mild taste. For another kale smoothie, try this strawberry banana kale smoothie!
- Banana: I use fresh bananas; however, if you want a thicker smoothie, use frozen bananas!
- Hemp hearts: Adding hemp hearts increases the protein in this smoothie, all while making it creamy. However, if you don't have any, you can make this smoothie without.
- Honey: I add honey to this banana beet smoothie to make it sweeter; how much you add is personal preference.
- Water: With some water, this smoothie blends really well! However, you can use milk if you prefer.
Instructions
Follow these step-by-step photos from my kitchen to make your own healthy strawberry beetroot smoothie!
- First, place the banana, kale, hemp hearts, honey, beets, and water into the blender container. It is best practice to place soft foods in the base to support the blades (instead of placing frozen fruit right on the blades) and it will blend more easily.
2. Next, place the frozen strawberries on top of the other ingredients. Secure the lid.
3. Start the blender on low and then increase to high speed for 30 seconds to 1 minute. Turn the dial back to low before stopping the blender.
4. Pour this pink beetroot banana smoothie into 2 glasses. This makes one large smoothie or two medium smoothies.
Additional add-ins
I like to add some nutritional boosters to all my smoothies. Here are some ideas to add to this flavorful beet kale smoothie!
- Seeds: 2 tablespoons pumpkin seeds, 2 teaspoon chia seeds, 1 teaspoon flax seeds to increase healthy fats and give the body extra energy.
- Add more greens: Throw a handful of spinach, other mixed greens, into this smoothie to increase the nutrient density of this smoothie! Or add 1 teaspoon of spirulina.
- Healthy fats: Add an avocado! This will also make it extra creamy!
- More protein: Add a scoop of your favorite protein powder for a delicious beet protein smoothie.
Top tips for a beet banana smoothie with kale
- Use a high-speed blender to create a thick, lovely texture.
- Use a fresh beet...not canned beets, they taste different!
- Beets will stain a cutting board pink. Use an old cutting board and wash it right away to prevent this.
- Beets do have a strong taste. If you are nervous, you won't like the taste, make the recipe with half the beet, and add more as you desire.
Other easy smoothie recipes you may like
Next, try this pineapple protein smoothie, or for another beet smoothie, make this rhubarb beet smoothie!
🙂 Did you make this banana beet smoothie? Would you give a star rating and review just below the recipe? That means a lot to me and helps the growth of Beside the Mountain blog.
Beet Kale Smoothie
Equipment
- 1 blender
Ingredients
- 2 bananas
- 1-2 cups kale destemmed
- ¼ cup hemp hearts
- 1 teaspoon honey
- ½ small beet (⅓-1/2 cup) (raw or cooked* see note below)
- 2 cups water
- 2 cups frozen strawberries
Instructions
- Place all the ingredients in the blender, in the order listed. Secure the lid. Start the blender on low speed and turn to high speed. Blend for about 40 seconds to 1 minute until everything is well blended. Pour into two glasses and enjoy!
Notes
Nutrition
Danika Vanderpyl, C.H.N
I create snack recipes with healthy ingredients that are mostly already in your kitchen. I'm certified in Holistic Nutrition and I care about giving my kids real food. Let me share my nutrient-dense easy snacks with you.
Danika Vanderpyl says
Rebecca says
Thank you for your recipes. I found you while searching for ways to help my daughter who struggles with tough periods.
A lot of your recipes use bananas, however she doesn’t like them and I’m a type 1 diabetic, so I need to be careful with my carbs. Do you know of an alternative to bananas that is lower in sugar with similar benefits?
Danika Vanderpyl says
Hello Rebecca! I'm glad you found my recipes. You can use a zucchini, okra (I get it in the frozen section of the grocery store), or coconut cream in place of the banana! You will have to test and see which one you like the flavor of the most.