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Drink of the Week: Blueberry-Beet Smoothie

Apr 22, 2015 04:00PM ● By Cate Reynolds

Blueberry-Beet Smoothie

Rhea’s Rundown

If you have a bunch of leftover roasted beets from this past week’s Fizz Kale Salad and Garlic-Bacon Salad  ike me, then this is the perfect way to put them to use. If not, this drink is still worth the effort to roast one more beet in the oven. Avocado provides a smooth texture while beets, blueberries, (raw honey, if using) and a little fresh lime juice create a sweet, vibrant base. Quick and easy nourishment; it’s the perfect way to start your day or the perfect midday boost.

Ingredients – Makes 1
  • 1 medium beet (4 oz.)
  • ½ cup fresh or frozen blueberries
  • ½ avocado, cubed
  • ½ tablespoon lime juice
  • Raw honey to taste, optional


1. Preheat oven to 400 degrees Fahrenheit. Wrap beet in foil and roast in oven 1 hour, or until tender. Remove from oven. When cool enough to handle, remove foil, slip off and discard skin, and slice beet in half. Store half of beet in refrigerator for another smoothie.

2. Cut remaining half beet into large chunks. Transfer to blender, and add all remaining ingredients, ½ cup water, and 2 ice cubes; blend on high until smooth.

“Blueberry-Beet Smoothie.” Vegetarian Times Special: Fresh 5-ingredient Recipes. Cruz Bay Publishing, Inc. California. 2015.

Rhea Torreon
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