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Red beetroot ginger smoothie being poured into a tall glass on a white marble table.

Beetroot Ginger Smoothie

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  • Author: Bianca
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10
  • Yield: 2 1x
  • Category: smoothie
  • Method: blender
  • Cuisine: American
  • Diet: Vegan


This beetroot ginger smoothie is a smoothie version of a classic beet juice. This smoothie is easy to make, full of fibers, wholesome ingredients, and nutrition boosters. In 10 minutes, you are ready to enjoy a nourishing breakfast, snack, pre- or post-workout smoothie.




  • 1 small beetroot, peeled and diced
  • 1 cup (165 gr) pineapple chunks, fresh or frozen
  • 1 lemon or lime juice
  • 2 Medjool dates, pitted
  • 1/5 inch (1 cm) fresh ginger (adjust to taste)
  • 1 to 1 1/2 cups (250 ml to 375 ml) of (coconut) water



  • If you prefer a sweeter smoothie, add more Medjool dates or add a teaspoon of maple syrup.
  • 34 ice cubes per serving to cool the smoothie.


  1. Prepare the Ingredients:
    Wash all ingredients and peel the beetroot.
  2. Blend:
    In a blender, combine all ingredients and blend until smooth and creamy. Give it a good few minutes to make sure all fibers are broken down.
  3. Taste:
    Try the smoothie and adjust the sweetness or consistency as desired by adding more dates, water, or ice cubes if it has warmed up.
  4. Serve:
    Serve the smoothie immediately for maximum freshness and flavor, or refrigerate for later.


  • Customize sweetness and thickness to your preference. Add more dates for a sweeter smoothie and more water for a thinner smoothie.
  • Freeze leftovers into smoothie cubes for quick servings.
  • Blend the smoothie long enough so all fibers can break down.
  • Serve with ice cubes if your smoothie became warm during blending.
  • Refrigerate for up to 1-2 days.


  • Serving Size: 2
  • Calories: 335
  • Sugar: 63gr
  • Sodium: 4mg
  • Fat: 1gr
  • Carbohydrates: 80gr
  • Fiber: 10gr
  • Protein: 3gr
  • Cholesterol: 0