This thick, creamy, earthy smoothie is a fun bright pink color thanks to beets, and full of nutrients and flavor from raspberries, ginger, and hemp seeds! This is great way to introduce the flavor of beets to kids or non-beet-loving adults- feel free to use more or less beets to suit your tastebuds!
**AUGUST 2019 UPDATE**
This recipe was originally posted in April of 2016, and is one of those smoothie recipes you forget about, but then are so happy when you remember it exists; it’s not one I drink every day, but is so fun and refreshing when I make it. The combination of raspberries, beets, and ginger is just so good!!. It was in desperate need of new photos and less wordy recipe instructions, so I’m re-posting it today. I’ve left the original blog post in tact below, for the sake of nostalgia. Feel free to scroll straight to the bottom to get the recipe, if you’ve already read this old blog post!
Today, because I’m a total sucker for hot pink food but also pretty grossed out by food coloring, we’re making a bright pink smoothie made with beets! It’s thick, creamy, earthy, sweet, and such a fun way to get a serving of beets into your life!
Here’s what you need to know about this creamy, sweet, earthy smoothie. The star ingredients here are:
Raspberries have both antioxidants and anti-inflammatory properties. They are filled with Vitamin C, manganese, and fiber. They are also one of my favorite berries because of their tart-sweet flavor, and the fact that I grew up with a huge raspberry patch just up the road at my grandparents’ house. These little berries are both a nutritional powerhouse and a nostalgic favorite for me. I use frozen raspberries in this smoothie for an icy blast, but if you can find good fresh ones this time of year, go for it!
Beets give this smoothie it’s bright pink color and earthy flavor. Just like raspberries, their bright red color delivers antioxidants and their unique nutrition profile has a detoxifying effect on the body. They go into the blender raw, so you’re getting the fresh, bright flavor of beets. Beets are naturally sweet and balance the tart-sweet flavor of the berries perfectly. I like to use half of a large-ish beet in this smoothie, but if you’re not a huge beet fan, start with a little and work your way up over time!
Hemp Seeds are also called hemp hearts, and probably more so than anything, have earned the title superfood. Hemp seeds are a great source of plant-protein (10 grams per 3 T serving, whaaaat?), have an Omega 3-6 balance, and all the essential amino acids your body needs to thrive. They’re also a great source of iron, phosphorous, and about 10 other vitamins and minerals. Hemp seeds are a soft seed (unlike say, chia or flax), so they will completely dissolve into the smoothie and be unnoticeable, even to seed-haters. They’re my favorite way to add protein + an extra nutrient boost to smoothies without altering the flavor or texture in any way.
The final touches on this smoothie are half a frozen banana for sweetness, a slice of fresh ginger, and the milk of your choice. I used homemade almond milk because that’s what was in the fridge; you can absolutely use another milk or even water in a pinch. The ginger helps round out the bold flavors in this smoothie, and also make it taste extra special.
I think you’re going to love this smoothie! It’s a great afternoon snack, breakfast with a muffin or overnight oats on the side, or post-workout pick-me-up. If you make this bright pink lovefest of a smoothie, leave me a comment below, or tag me on Instagram so I can see!
Raspberry, Beet & Hemp Seed Smoothie
Time: 5 minutes
Yields: about 16oz, or 1-2 servings
Ingredients:
- 1 medium beet, peeled and cut in half
- 1 cup frozen raspberries
- 1/2 a ripe banana, frozen (can use fresh and add a handful of ice)
- 1 cup milk of choice
- 1 Tablespoon hemp seeds
- 1-inch slice of fresh ginger
Instructions:
- Place all ingredients into a blender and blend on high until smooth. Serve immediately.
NOTES:
Beets definitely have a strong, earthy flavor, so if you’re not a big fan of them, I recommend starting with less and working your way up over time. I like to cut and freeze ginger to keep it available in my kitchen year-round, but this smoothie is still great without it, if you don’t have any!