Ingredients
Units
Scale
- 1 cup unsweetened almond milk (you can use regular milk if you aren’t on a dairy-free diet)
- 1 cup frozen strawberries
- 1 medium cooked beet, cut in half (see notes)
- 2 tablespoons chia seeds or 2 tablespoons ground flax
- 2 pitted dates or 2 prunes
- 1 1/2-inch piece of fresh peeled ginger
Instructions
- In the base of a high-speed blender, combine the milk, strawberries, beet, chia seeds, dates, and ginger.
- Lock on the lid and blend for 30-45 seconds, or until the mixture is fully combined and creamy.
- Serve immediately.
Equipment
Buy Now → Notes
- You can buy unflavored cooked beets if you don’t want to cook them yourself. Look for cooked roasted beets (with no seasoning) in the refrigerated produce section of most grocery stores). If you want to cook and cool your own beets for this smoothie, try my recipe for Instant Pot Beets for the easiest and least messy method. Otherwise, you can boil the beets in a pot of water for about 20 minutes. Peel and cool the beets before using in the smoothie.
- You can also use yogurt or kefir in this recipe in place of the plant milk. The probiotics in fermented foods can help with digestion.
- If you want a thicker smoothie, feel free to add a handful of ice cubes before blending.
- If you want to increase the protein content of this smoothie, feel free to add 1-2 scoops of your favorite protein powder (I recommend using an unsweetened version to avoid changing the flavor of the smoothie too much).
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Smoothie
- Method: Blender
- Cuisine: Healthy
- Diet: Vegan
Nutrition
- Serving Size:
- Calories: 193
- Sugar: 22.5 g
- Sodium: 128.3 mg
- Fat: 5.8 g
- Saturated Fat: 0.5 g
- Carbohydrates: 34.3 g
- Fiber: 8.8 g
- Protein: 4.6 g
- Cholesterol: 0 mg