Cranberry Beet Smoothie

This cranberry beet smoothie is tart, slightly sweet, and the kind of vibrant pink that makes you want to take a picture before you drink it. Raw beet, cranberries, frozen strawberries, and banana blend into something that tastes way better than it sounds.

You’ll love this recipe because…

• Post-holiday pantry cleanup. Got a leftover beet and half a bag of cranberries? Problem solved.
• Bold color, bold flavor. Honestly, the color alone makes it worth blending.
• It blends up fast. Ten ingredients, one blender, and you’re done in five minutes.

Ingredients

TIP

Chop your raw beet small for easier blending. Even high-speed blenders can struggle with large chunks of raw beet. Cut it into small cubes (½-inch or smaller) before adding to the blender to get a smoother texture — no gritty sips here.

Ingredient Notes

• Red Beet – Use a raw red beet, peeled and cubed. No need to cook it — just make sure your blender can handle it. Raw beet adds a bold color and earthy flavor. If your beet is large, start with half and adjust to taste.
• Cranberries – Fresh or frozen both work. Frozen berries add a nice chill and slightly thicker texture. No need to thaw.
• Strawberries – Frozen strawberries bring natural sweetness and help the smoothie stay cold and creamy. You can sub with raspberries or blueberries if that’s what you have on hand, though blueberries may change the color of the smoothie.
• Spinach – I always have some spinach leftover from salads and a handful of fresh spinach blends in easily and you won’t taste it. You can omit if you don’t have any on hand.
• Ginger – Freshly grated ginger brings brightness and a little kick. Skip it for a smoother, more mellow flavor.
• Coconut Water – Adds light sweetness. Water, orange juice, or almond milk all work as swaps depending on your preference.
• Maple Syrup – This is optional — I recommend you blend everything first, then add if you want a touch more sweetness.

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

Recipe FAQs

Yes! Roasted or steamed beet works just as well and gives a slightly sweeter, milder flavor. I don’t recommend using if the beet has been seasoned with spices, though.

Taste before adding sweetener — depending on your banana and berries, you may not need any. If it’s too tart, add a little maple syrup, honey (if not vegan), or an extra ripe banana.

Yes! Add everything except the liquid and ice to a freezer bag. When you’re ready, dump it into the blender, add coconut water (or whatever you’re using), and blend. When I do this, I tend to skip the ice in the recipe since everything is already frozen. Add a few ice cubes if needed to get the correct consistency, though!

Expert Tips

• Use a ripe banana for better balance. The riper the banana, the sweeter and smoother the end result. Underripe bananas can make the smoothie more chalky and bland.
• Let it sit (just a minute). If you’re using chia seeds, give the smoothie a minute or two to sit after blending — it thickens slightly and the flavors meld more.

Serving suggestion

This smoothie works as a quick breakfast on its own or alongside something more substantial. Pair it with gluten-free banana pancakes or a gluten-free breakfast casserole for a full spread. It’s also great as an afternoon pick-me-up or snack.

More gluten-free drinks to try

• 

  Basil Lemonade

• 

  Basil Simple Syrup

• 

  Cucumber Lemonade

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.