Why You’ll Love This Beet Pineapple Smoothie

• It’s a total flavor surprise. If you’re hesitant about beets, this is the recipe to change your mind. The pineapple and orange juice do an incredible job of balancing the earthiness, creating a flavor that’s bright, fruity, and complex.
• The color is an instant mood-lifter. Seriously, pouring this vibrant magenta-pink smoothie into a glass is a little act of joy. It looks like something from a fancy juice bar but is made in minutes right in your own kitchen.
• It’s incredibly versatile and forgiving. Don’t have fresh ginger? Powder works. Prefer coconut water? Go for it. This recipe is a wonderful template that you can tweak to your heart’s content based on what you have on hand.
• It feels like a real nutritional powerhouse. You’re getting a fantastic mix of vitamins and fiber from all those whole fruits and vegetables. It’s a drink that truly makes you feel good from the inside out.

Ingredients & Tools

• 1 medium raw beet, peeled and roughly chopped (about 1 cup)
• 1 ½ cups frozen pineapple chunks
• 1 ripe banana, preferably frozen
• ¾ cup orange juice (freshly squeezed is lovely, but a good quality carton works perfectly)
• ½ cup plain Greek yogurt or a plant-based alternative
• 1 tablespoon fresh lemon juice
• 1 teaspoon freshly grated ginger (or ¼ tsp ground ginger)
• 3-4 ice cubes (optional, for extra thickness)
• A drizzle of honey or maple syrup, to taste (optional)

Tools: A high-speed blender is really your best friend here.

The frozen pineapple and banana are key—they give the smoothie that wonderfully thick, creamy, milkshake-like texture without diluting the flavor with too much ice. Using a pre-cooked beet will result in a thinner, less vibrant smoothie, so raw is definitely the way to go for the best results.

Serves: 2 | Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes

Before You Start: Tips & Ingredient Notes

• Why raw beet? Using a raw, peeled beet gives you the most vibrant color and a fresher, cleaner flavor. Cooking the beet first will make the smoothie taste more… well, like cooked beets, and the color will be a bit duller. The raw version blends up surprisingly smoothly!
• The power of frozen fruit. Don’t skip the frozen fruit if you can help it. It’s the secret to a luxuriously thick, cold smoothie that doesn’t get watery. If your banana isn’t frozen, just add an extra 2-3 ice cubes to compensate.
• Grating ginger made easy. If you have a microplane, it’s perfect for ginger. No microplane? Just peel a small knob and finely mince it with a knife. A little ginger goes a long way, adding a lovely zesty kick.
• Sweetness is personal. Taste your smoothie before adding any extra sweetener. Between the ripe banana, pineapple, and orange juice, it’s often sweet enough. But if your fruit isn’t super ripe, a drizzle of honey or maple syrup can perfect the balance.

How to Make Beet Pineapple Smoothie

Serving Suggestions

Complementary Dishes

• Avocado Toast with Chili Flakes — The creamy, rich fat from the avocado provides a lovely, substantial counterpoint to the light, acidic smoothie, making for a perfectly balanced breakfast.
• A Simple Veggie Scramble — The savory notes of eggs, spinach, and a little cheese create a fantastic flavor contrast, turning your smoothie into part of a complete and satisfying meal.
• A Handful of Toasted Almonds — Enjoying a few nuts on the side adds some crunch and healthy fats, which helps keep you full and satisfied for longer.

Drinks

• Sparkling Water with Lime — A crisp, bubbly glass of water on the side is the perfect palate cleanser and ensures you stay hydrated.
• Earl Grey Tea — The bergamot in the tea complements the citrus notes in the smoothie beautifully, making for a very sophisticated and refreshing combination.

Something Sweet

• A Dark Chocolate Square — A small piece of high-quality dark chocolate (70% or higher) after your smoothie feels like a decadent treat, and the bitterness plays nicely with the fruitiness.
• Coconut Macaroon — The tropical, sweet coconut flavor is a natural extension of the pineapple in the smoothie, creating a lovely, cohesive flavor experience.

Top Mistakes to Avoid

• Mistake: Using a weak blender. A low-power blender might struggle to fully pulverize the raw beet, leaving you with a gritty texture. If your blender isn’t high-speed, consider grating the beet finely before adding it to help it blend smoothly.
• Mistake: Skipping the acid. The lemon juice isn’t just for flavor—it’s crucial for balancing the sweetness and keeping the color bright. Without it, the smoothie can taste a little flat and one-dimensional.
• Mistake: Adding too much liquid at once. It’s easier to thin a thick smoothie than to thicken a thin one. Start with the recommended amount of orange juice, and only add more after blending if you need to.
• Mistake: Using warm ingredients. If your banana is room temperature and your pineapple isn’t frozen, your smoothie will be lukewarm and thin. The cold temperature is key for that refreshing, creamy texture we’re after.

Expert Tips

• Tip: Make smoothie packs for busy mornings. Portion out the chopped beet, frozen pineapple, and banana into individual freezer bags. In the morning, just dump the bag into the blender, add the liquid and other ingredients, and blend. It cuts prep time down to literally seconds.
• Tip: Boost the nutrition effortlessly. This smoothie is a great vehicle for add-ins. A handful of spinach blends in without affecting the taste, a tablespoon of chia seeds adds fiber, or a scoop of unflavored protein powder can make it more meal-like.
• Tip: Garnish for a wow factor. If you’re serving this to guests, a thin slice of pineapple on the rim of the glass or a sprinkle of unsweetened coconut flakes on top makes it look incredibly professional and inviting.
• Tip: Freeze leftover smoothie for popsicles. If you have any left over (unlikely, but possible!), pour it into popsicle molds. You’ll have delicious, healthy, and stunningly pink frozen treats for later.

FAQs

Can I use canned beets?
You can, but I really don’t recommend it for this particular recipe. Canned beets are already cooked and packed in liquid, which will give your smoothie a much softer, almost mushy texture and a distinctly “canned” flavor. They also won’t provide the same vibrant color. The fresh, earthy crunch of a raw beet is a key part of what makes this smoothie special. If you must use canned, make sure they are packed in water (not vinegar!), drain and rinse them well, and reduce the amount of other liquid in the recipe.

I don’t have a high-speed blender like a Vitamix. Will it still work?
Absolutely! A standard blender can definitely handle this, it just might need a little more patience and technique. The key is to help it out by cutting the beet into very small pieces—think ½-inch cubes instead of 1-inch. You might also need to stop and scrape down the sides a couple of times during blending. If it’s really struggling, add an extra tablespoon or two of orange juice to get the blades moving. Blend for a full two minutes to ensure everything is perfectly smooth.

Can I make this smoothie ahead of time?
You can, but it’s best enjoyed immediately. The vibrant color can start to oxidize and turn a little brownish after a few hours, and it will separate as it sits. If you need to make it ahead, your best bet is to store it in a sealed jar in the fridge for no more than 4-5 hours. Give it a very vigorous shake or a quick re-blend before drinking. For a true make-ahead option, freeze it as popsicles!

Is the ginger taste very strong?
The amount called for gives a subtle, warm background note rather than an overpowering ginger punch. It complements the citrus and pineapple beautifully. If you’re nervous about it, you can start with just half a teaspoon. If you love ginger, feel free to add more! Remember, fresh ginger has a brighter, sharper flavor, while ground ginger is warmer and more earthy.

Can I make this recipe vegan?
Easily! Just swap the Greek yogurt for a plant-based alternative. Coconut yogurt would be fantastic and add to the tropical vibe, or a plain almond or soy yogurt works well too. For the sweetener, use maple syrup instead of honey. That’s all it takes to make this a completely plant-powered drink.