SmoothiesModern WellnessEasy

Beet Strawberry Smoothie Shake

Name: Beet Strawberry Smoothie Shake
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Modern Wellness
Ingredients: ¾ cup (170 g) cooked beets, peeled and cooled, cut into 1-inch chunks; 1¼ cup (190 g) fresh strawberries, hulled and halved; 1 cup (240 g) plain Greek yogurt, full-fat or low-fat, cold, from refrigerator; ¾ cup (180 ml) unsweetened almond milk or milk of choice, cold; 1½ tablespoon (22 ml) agave nectar; 1 cup (150 g) ice cubes, crushed or cubed; 1 tablespoon (15 ml) fresh lemon juice (optional)

From the MyKitchenBank Kitchen

A vibrant, nutrient-dense smoothie blending earthy roasted beets with sweet strawberries, creamy Greek yogurt, and a touch of agave for natural sweetness. This shake is naturally energizing, requires no added sugars, and comes together in minutes. Perfect for breakfast or a post-workout recovery drink.

Prep: 10 min
Cook: —
Total: 10 min
Makes: 2 smoothies (about 12 fl oz each)

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Steps

Before you start

Prepare or use pre-cooked beets (see Make Ahead for cooking instructions)
Chill all ingredients including blender pitcher if possible
Have ice ready—crushed or cubed
Use fresh strawberries at their peak ripeness for best flavor

1
Prep the beets
- If using fresh roasted beets, cut the cooled, peeled beets into 1-inch chunks.
- If using store-bought pre-cooked beets (canned or vacuum-packed), drain well and cut into 1-inch chunks.
- Pat dry with a paper towel to remove excess moisture, which can water down the shake.
- Set aside in a small bowl.
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Ready when: Beets are cut into uniform 1-inch pieces and patted dry
Tip: Dry beets prevent excess liquid from diluting the smoothie; canned beets in water or vinegar should be rinsed and patted thoroughly
2
Prepare strawberries
- Hull the fresh strawberries by removing the green leafy tops with a paring knife or hull tool.
- Rinse under cold water and pat dry.
- Halve each strawberry and place in a separate small bowl.
- Use strawberries at peak ripeness for best natural sweetness and flavor.
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Ready when: Strawberries are hulled, rinsed, dried, and halved
Tip: Peak-ripe strawberries (deep red, fragrant) will sweeten the shake naturally, reducing the need for added sweetener
3
Measure remaining ingredients
- Measure 1 cup (240 g) Greek yogurt directly into a small bowl or measuring cup.
- Pour ¾ cup (180 ml) almond milk into a measuring cup and measure 1½ tablespoons (22 ml) agave nectar into a small spoon or tablespoon.
- Have 1 cup (150 g) ice cubes ready, crushed or cubed.
- If using optional lemon juice, measure 1 tablespoon (15 ml) and set aside.
- Ensure all items are cold and organized before blending.
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Ready when: All ingredients are measured and organized near the blender
Tip: Pre-measuring ensures smooth blending and prevents spilling cold liquids or yogurt into the blender pitcher
4
Layer and blend
- Add liquid to the blender pitcher first: pour in ¾ cup (180 ml) almond milk.
- Add 1 cup (240 g) Greek yogurt and 1½ tablespoons (22 ml) agave nectar.
- Then layer the prepared beets (¾ cup/170 g), strawberries (1.25 cups/190 g), and 1 cup (150 g) ice.
- The liquid base helps the blender circulate solids evenly.
- Cover the blender and blend on high speed for 60–90 seconds, until completely smooth, creamy, and uniform in color with no visible beet or fruit chunks.
- If using optional lemon juice, add it in the last 10 seconds of blending and pulse briefly to combine.
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Ready when: Smooth, uniform magenta-to-deep-red color; pours like thick milkshake with no visible pulp or separation
Tip: High-powered blenders achieve creamier texture and eliminate hidden grit. If your blender struggles, let it run up to 2 minutes on high, or blend in two batches of one serving each
5
Pour and serve
- Immediately pour the smoothie into two tall chilled glasses, dividing evenly between them (about 12 fl oz each).
- Serve right away while cold and creamy.
- If separation begins to occur while you are finishing, give the blender a quick 5-second pulse to re-combine.
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Ready when: Smoothie is poured evenly into two glasses and ready to drink
Tip: Serve in pre-chilled glasses to keep the shake cold longer and improve the mouthfeel

Good to know

Tips

If beets taste earthy or mineral-forward, add an extra ½ tablespoon of agave nectar or a splash of lemon juice to brighten the flavor.
For a thicker, frozen smoothie bowl texture, reduce almond milk to ½ cup and increase ice to 1.5 cups. Top with granola, coconut flakes, or fresh berries.
Roasted beets are less watery and blend more smoothly than raw beets; they also develop natural sweetness. Avoid canned beets in vinegar unless you like tangy smoothies.
To reduce foam and achieve a silky texture, blend on medium speed for 45–60 seconds, then increase to high for the final 30 seconds.

Make ahead

Beets: Roast or steam fresh beets 1–2 days ahead. Wrap raw beets individually in foil, roast at 375°F (190°C) for 45–60 minutes until a fork pierces easily. Cool, peel, and refrigerate in an airtight container. Alternatively, use store-bought pre-cooked beets (canned or vacuum-packed). Prep strawberries and measure all other ingredients up to 4 hours before blending; keep in separate containers in the fridge. Blend and drink fresh for best texture and nutrition.

Storage & reheating

Best consumed immediately. If you must store, refrigerate in an airtight container for up to 4 hours, but expect some separation and slight oxidation of the beet color. Stir well before drinking. Do not freeze, as the yogurt and smooth texture will not recover. For meal prep, store cooked beets separately in the fridge (5 days) and prepare smoothies fresh each morning.

Substitutions

plain Greek yogurt, full-fat or low-fat → Silken tofu or plain non-dairy yogurt (cashew or oat-based). Maintains creaminess and protein; use same amount. Silken tofu may taste slightly more neutral.
agave nectar → Maple syrup, honey, or dates blended with 2 tablespoons water. Adjust amount to taste. Dates add fiber and nutrition; blend first until smooth before adding other ingredients.
unsweetened almond milk or milk of choice → Oat milk, coconut milk (lite), or regular dairy milk. Oat milk adds creaminess; coconut milk adds richness; dairy milk increases protein. Adjust liquid as needed for desired consistency.
fresh strawberries → Raspberries, blackberries, or a mix of frozen mixed berries. Use same weight; frozen berries work well and need no additional ice. Raspberries will make the shake slightly less sweet.