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Mixed Berry and Candy Beet Smoothie

Mixed Berry and Candy Beet Smoothie

Servings 1 serving
Author Brandon Matzek


  • 2 baby candy beets, washed and trimmed of greens*
  • Canola oil (or other unflavored oil)
  • 1/4 cup plain Greek yogurt (low-fat is fine)
  • 1 teaspoon honey
  • 1/2 cup freshly squeezed orange juice
  • 2 tablespoons almonds
  • 1 cup frozen mixed berries
  • 2 to 3 ice cubes
  • Orange slices, to garnish


  1. Roast the beets. Preheat oven to 375°F. Place candy beets on a square of aluminum foil. Drizzle with a little canola oil, then wrap the foil tightly around the beets. Cook beets in the oven until an inserted knife meets little resistance (25 – 35 minutes). Remove from the oven and set aside to cool.
  2. Prepare the beets. Once the beets are cool enough to handle, rub the skin off using a paper towel. You can also use a spoon to gently scrape off any skin. Discard skins. Rough chop the two beets and measure out a heaping 1/3 cup. Save any leftovers for another use.
  3. Assemble the smoothie. To a blender add Greek yogurt, honey, orange juice, almonds, berries, chopped beets and ice. Blend until smooth (at least 1 minute).
  4. Pour smoothie into a glass and garnish with slice of fresh orange. You can prepare this smoothie a few hours in advance, but it is best enjoyed immediately.

Recipe Notes

* If you can’t find baby candy beets, you can certainly use regular beets. Larger beets will require additional time roasting in the oven (50 minutes – 1 hour). You’ll want to add a heaping 1/3 cup of chopped beets to the smoothie.