This vibrant Red Beet Spinach Smoothie blends the sweetness of beetroot and creamy banana with fresh spinach, zesty ginger, and bright lemon juice for a refreshing, plant-based drink.
It is a quick, nutrient-dense vegetable smoothie recipe that comes together in minutes, making it the perfect energizing breakfast or afternoon snack.
If you love beets, you'll enjoy my beetroot and carrot smoothie and pineapple beet smoothie as well.
I am obsessed with smoothies, and this beet spinach smoothie is one of my top daily picks.
While most mornings I'll grab a pineapple and ginger smoothie or a banana turmeric smoothie to kickstart my day, this raw beetroot and banana blend is my go-to when I want to sneak in extra veggies, much like my favorite raw beet blueberry smoothie.
It is a comforting, nutrient-dense choice that is absolutely perfect during the autumn and winter months.
You will love how the earthy beetroot complements the sweet banana, while the spinach adds a punch of greens, and the ginger and lemon provide a warming, bright finish to a completely dairy-free, gluten-free drink you can feel good about sipping every day.
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Ingredients & Substitutions
- Fresh red beet: Adds earthy sweetness and a vibrant color to the smoothie.
- Banana: Makes it creamy and naturally sweet. Frozen is best, but fresh works too. Swap with frozen berries, pineapple, or apple if you want a banana-free version.
- Spinach: I used baby spinach, but regular spinach, kale, or Swiss chard all work.
- Fresh ginger: Adds a spicy kick. A small pinch of ginger powder can be used instead. If you love fresh ginger smoothies, try my pineapple and ginger smoothie next.
- Lemon juice: Gives a fresh, tangy flavor. Lime or orange juice are good alternatives.
- Water: Adjust to your preferred consistency, or use coconut water or plant-based milk for a creamier texture.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🔪How To Make Red Beet Spinach Smoothie
Blend. Add beet, banana, spinach, ginger, lemon juice, and water to a high-speed blender and blend until completely smooth.
Serve. Pour into a glass and enjoy right away for the freshest taste. Add a little extra water if you prefer a thinner consistency.
🧪Test
If you want to make this beetroot smoothie without banana, I highly recommend using a crisp, sweet apple instead.
I tested this variation and absolutely loved it-the apple keeps the blend incredibly refreshing and adds a beautiful, clean sweetness that perfectly balances the beets' earthiness.
📋Variations
- Protein boost: Add a scoop of vanilla protein powder for a creamier texture and extra protein.
- Add seeds: Chia, flax, or hemp seeds blend in easily and add extra fiber and healthy fats.
- Make it sweeter: If you like a sweeter smoothie, add a little maple syrup or agave.
💡Marinela's Tips
- Go for frozen bananas: I always use frozen bananas to get that thick, milkshake-like texture. If you only have fresh bananas on hand, toss in a few ice cubes to chill and thicken the blend.
- Grate for a silky blend: From my experience, standard blenders can struggle with tough roots. If you don't have a high-powered blender, take a minute to grate the beetroot and ginger first to avoid any woody chunks in your smoothie.
❓Frequently Asked Questions (FAQ's)
Yes, you absolutely can use raw beets. Using raw beets gives the smoothie a beautifully bright color and a fresh flavor. If you do not have a high-speed blender, I highly recommend grating the raw beet first so it blends completely smooth without leaving any crunchy bits behind.
I always recommend peeling raw beets before blending them. The outer skin can have a very strong, bitter, and intensely earthy taste that can easily overpower the sweet fruits in your drink. A quick scrub and peel with a standard vegetable peeler makes a huge difference in the final flavor.
If you want to make this beet smoothie banana-free, a crisp, sweet apple is my absolute favorite alternative. I tested this variation in my kitchen and loved how refreshing it tasted. You can also use frozen berries, pineapple chunks, or a mango half to maintain that thick, fruity sweetness.
Yes, you can use frozen spinach if that is what you have on hand. Just keep in mind that frozen spinach has a much more concentrated flavor and a darker color than fresh baby spinach, so it might alter the bright pink color of your beet smoothie and taste a bit more "green." I recommend starting with half the amount if using frozen.
Can I make this smoothie ahead of time?
It's best enjoyed fresh, but you can store it in a sealed jar in the fridge for up to 24 hours. Give it a good shake or stir before drinking.
📖 Recipe
Red Beet Spinach Smoothie With Ginger and Banana
Equipment
- 1 High-powered blender
Ingredients
- 1 small red beet peeled, chopped
- 2 cups fresh spinach loosely packed
- 1 banana fresh or frozen
- 1 tablespoon ginger peeled, chopped
- 3 tablespoons lemon juice freshly squeezed
- 1 cup water
Instructions
- Add all ingredients to a high-speed blender.1 small red beet, 2 cups fresh spinach, 1 banana, 1 tablespoon ginger, 3 tablespoons lemon juice, 1 cup water
- Blend until smooth.
Notes
- For a thicker smoothie, use frozen banana or add a few ice cubes.
- If you don't have a powerful blender, grate the beet and ginger first for a smoother result.
- Store leftovers in a sealed jar in the fridge for up to 24 hours. Shake or stir well before drinking, as natural separation may occur.
Nutrition
If you try this beetroot spinach smoothie, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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