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Beet smoothie with cinnamon & strawberries

Beetcute Smoothie

  • Author: Megan B-L
  • Prep Time: 5 minutes
  • Cook Time: 10-60 minutes
  • Total Time: 15-65 minutes
  • Yield: 28 ounces 1x
  • Category: Breakfast


This yummy beet smoothie has a vanilla almond milk base, with beets, strawberries, apples, cinnamon, and almond butter. And it’s gorgeous!


  • 1 medium/large beet or 2 small beets, washed & cut from stems (not a gigantor beet)
  • 1 apple (I recommend Honeycrisp or Gala), cored
  • ½ cup strawberries (frozen ones will give you a nice cold smoothie)
  • 3 tablespoons almond butter
  • 1 teaspoon cinnamon
  • 1 cup unsweetened vanilla almond milk or non-dairy milk
  • 1 scoop vanilla protein powder (optional)
  • ½ cup ice (optional)


  1. Cook beets by either a.) roasting them, wrapped in foil, in a 400° oven for 40–60 minutes, or b.) microwaving them in a covered dish with an inch of water for 7-12 minutes (be sure to puncture skin like a potato). For both methods, go with the shorter time for smaller beets, longer time for bigger beets. Let beets cool, then peel off the skin with a spoon or a butter knife.
  2. Add all ingredients to a blender and blend until pureed. Add more almond milk if you prefer a thinner smoothie.
  3. Enjoy!



  • The equipment section above contains affiliate links to products that could help you make this recipe!
  • I like to roast my beets ahead of time, like the night before, and put em in the fridge so that they’re cold and ready to go when I want to use them. 
  • If your beets are still warm and you’re using fresh strawberries, you’ll probably want to add about ½ cup of ice to the smoothie so that it’s cold. Otherwise frozen strawberries will probably do the trick!

Keywords: beets, smoothie, apple, strawberry, cinnamon, vegan