This Cherry Beet Smoothie recipe is a delicious and beautiful way to jump start your day.
You know that giddy feeling you have when you develop a new crush? You can’t wait to learn everything about the other person. You “accidentally” bump into them all the time. Every minute together is exciting. The air feels electric.
Yeah, all of that? That’s me and beets right now.
Beets kind of came out of nowhere in my life, but I currently have a MAJOR, bordering-on-creepy crush on them. It’s like when you suddenly realize you’re madly in love with that great guy friend you’ve know for years. You thought you were “just friends,” then one day you realize he’s drop dead gorgeous and everything you’ve ever wanted in life.
Have I thoroughly weirded you out yet?
Here’s the thing. I hated beets as a kid. Wouldn’t touch them. But they kept hanging around and popping up in the strangest places. A Northstar veggie burger. A gorgeous goat cheese salad. A rich, dark chocolate cake. Somewhere along the line, beets began to win me over. We’d hang out every now and then, and I didn’t hate it.
Over the course of this last spring and summer, I kind of forgot beets existed. Then I bought a few on a whim and decided to roast a few for dinner one night. That was the moment I realized I’m head over heels for beets.
How could I have missed it this long? These brightly colored root veggies are a feast for the eyes AND the taste buds. Roasting them couldn’t be easier, and the simple process makes them tender, subtly sweet, and utterly irresistible.
So beets and I have been hanging out a lot. I’m throwing them on salads, eating them cold out of the fridge, and, most recently, tossing them in my smoothies.
YOU GUYS. This smoothie is so good! And for all of you who still have beets in the friend-zone, it’s surprisingly not-beety. The cherries and beets go so well together, and with just a little citrus from the orange juice, they sing! I also managed to throw a whole cupful of greens in here, and you can’t tell a bit. I served this to my (sometimes annoyingly) discerning husband, and he couldn’t tell there were beets OR greens in this. The little guy even drank it up and asked for more! *insert mom victory dance*
My trick for making super smooth green smoothies is to always blend the spinach with the liquid first. Once that’s nice and smooth, you can add your frozen ingredients. Frozen cherries work perfectly for this and feel like such a luxury this time of year. I like to use roasted beets, but you can throw raw beets into a smoothie as well. I’ve used 2 whole roasted beets without getting a weird flavor, and I think that’s largely due to the mild sweetness of roasted beets. To easily roast beets, I peel them, lightly coat with coconut oil, and then wrap them in foil and roast at 400 degrees. The cooked beets stay good in the fridge for a week, but you can also quarter and freeze them so you have them on hand whenever the smoothie craving starts!
Lucky for all of you, beets and I are in an open relationship, so you’re free to fall in love with them too. This bright pink smoothie could make anyone feel a bit giddy.
Cherry Beet Smoothies
- 1 cup coconut milk (I used the shelf stable kind)
- 1/4 cup orange juice
- 1 cup packed spinach
- 10 frozen dark sweet cherries
- 1-2 roasted beets *see notes for instructions on roasting*
- 1/2 frozen banana
- 4-5 ice cubes, if desired
In a blender, combine the coconut milk, orange juice, and spinach. Blend until smooth. Add the cherries, beets, and banana and blend again. If you like your smoothies a little frostier, feel free to blend in a couple ice cubes. Serve immediately or store in the fridge for 1-2 days. Shake well before serving!
To easily roast beets, peel the beets then lightly brush them with coconut oil. Wrap larger beets individually in foil, or group smaller beets in twos or threes. Roast at 400 degrees for 50-60 minutes or until tender. Cooked beets will store in the fridge for 5 days, or quarter and freeze them for smoothies!