Beet Apple Ginger Smoothie
A vibrant, naturally sweet smoothie that combines earthy roasted beets, crisp apples, and warming ginger. This drink is nutrient-dense, energizing, and takes just minutes to blend together. The beet adds a beautiful deep-pink hue and delivers iron and antioxidants, while the apple provides sweetness and the ginger gives a subtle spicy kick that cuts through the earthiness.
- Prep
- 5 min
- Cook
- —
- Total
- 5 min
- Makes
- 2 smoothies (about 16 oz / 475 ml each)
Steps
Before you start
- If using fresh beets, roast or steam them ahead (up to 3 days) and chill thoroughly
- Cut apple into chunks small enough for your blender
- Peel ginger and cut into rough pieces
- Have ice ready if you prefer a thicker smoothie
Prepare the beet
- Remove the chilled roasted beet from the refrigerator.
- Using a sharp knife on a cutting board, trim any remaining skin or tough bits.
- Cut the beet into chunks roughly 1 inch in size—aim for uniform pieces so they blend evenly.
- Smaller pieces blend more smoothly and prevent stringiness.
- Set aside in a bowl.
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Ready when: Beet is cut into uniform 1-inch chunks with no tough skin remaining
Tip: Cut pieces smaller rather than larger; beet pieces that are too large can leave grainy texture or fibers in the final smoothie
Prep apple and ginger
- Rinse the apple and cut it in half.
- Use a melon baller or small spoon to remove the core from each half, or cut into quarters and remove the core from the center.
- Cut the cored apple into chunks similar in size to the beet pieces.
- Peel the fresh ginger using a vegetable peeler or small knife, removing just the thin outer skin.
- Cut the peeled ginger into rough pieces about ½ inch in size.
- Combine the apple and ginger chunks in a separate bowl.
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Ready when: Apple is cored and chunked; ginger is peeled and roughly chopped
Tip: Remove all apple seeds and core to avoid any bitter taste in the smoothie; small ginger pieces blend more evenly without leaving spicy strings
Assemble blender
- Pour the cold water or plant-based milk into your high-speed blender first—this helps the liquid cushion the solids and blend more smoothly.
- Add the beet chunks, then the apple and ginger chunks.
- If you want a thicker smoothie, add about ½ cup (120 ml) of ice cubes.
- Taste your beet and apple first: if they're very sweet, skip the honey; if they taste slightly earthy, add 1 teaspoon (5 ml) of raw honey or maple syrup now.
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Ready when: All ingredients are added to the blender in the correct order
Tip: Add liquid first so it distributes evenly and prevents ingredients from sticking to the bottom; this makes blending faster and smoother
Blend until smooth
- Secure the blender lid firmly.
- Start at a low speed and gradually increase to high speed over 5–10 seconds, then blend on high for 45–60 seconds total.
- The smoothie should be completely smooth with no visible beet chunks, ginger fibers, or apple pieces—the color should be uniform deep pink throughout.
- If you see ginger threads or beet pulp clinging to the sides, blend for another 10–15 seconds.
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Ready when: Smoothie is completely smooth with uniform deep-pink color and no visible fibers, chunks, or separation
Tip: Ramp up speed gradually rather than blasting straight to high; this prevents air pockets and hot spots that can damage the blender motor
Serve immediately
- Divide the smoothie equally between two chilled 14–16 oz (400–475 ml) glasses, pouring straight from the blender pitcher.
- If the smoothie has separated slightly during blending, give it a quick stir with a spoon.
- Serve right away while cold and frothy.
- You can add a few extra ice cubes to each glass if you want it even colder, and drink through a wide straw for easier sipping.
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Tip: Serve immediately to preserve the bright pink color and avoid oxidation, which dulls the beautiful hue and slightly affects flavor
Good to know
Tips
- Roast or steam fresh beets 1–3 days ahead so they're fully cooked and thoroughly chilled before blending, which keeps the smoothie cold and requires less ice
- For a creamier texture, add ¼ cup plain Greek yogurt or a splash of oat milk; this also adds protein and balances the earthiness of beet
- Ginger can have a spicy bite that intensifies the longer it sits. Start with the smaller amount and add more if you like heat; taste before serving
- High-speed blenders (Vitamix, Blendtec) yield the smoothest result with no ginger strings or beet pulp visible—essential for a professional texture
Storage & reheating
Store in an airtight container in the refrigerator for up to 24 hours. Separation may occur; stir or shake well before drinking. For best flavor and nutrition, consume within 12 hours. Do not freeze, as the texture becomes icy and grainy when thawed.
Substitutions
- roasted red beet, chilled → Canned roasted red beets (drained and rinsed), about ⅔ cup. Convenient and pre-cooked. Drain and rinse thoroughly to remove excess beet juice and any tin taste. Use the same amount by weight.
- crisp apple (Honeycrisp, Gala, or Fuji) → Pear or ripe banana (1 medium pear or ½ banana). Pear adds similar crispness and sweetness. Banana adds creaminess and potassium; use ½ banana to avoid overpowering the beet.
- fresh ginger, peeled → ⅛ teaspoon ground ginger (dried). Dried ginger is more concentrated in flavor. Start with ⅛ teaspoon and add more to taste; it can overpower quickly.
- water or unsweetened plant-based milk (coconut, almond, or oat) → Orange juice (fresh-squeezed or store-bought, unsweetened). Adds citrus brightness and complements the ginger and beet. Use the same volume (1 cup); reduce added sweetener.
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