Recipes Drinks Sweet Beets Smoothie Be the first to rate & review! Fresh, raw beets, a dash of cinnamon, and a date give this smoothie a lightly sweet, mildly earthly flavor. By Kelsey Jane Youngman Kelsey Jane Youngman Kelsey Jane Youngman is a New York–based cook, baker, writer, and editor for Food & Wine with over 7 years of experience in food media. Kelsey has developed recipes, worked in culinary production, starred in cooking videos, and baked cookies for Cookie Monster.Expertise: recipe development, cooking, baking, food styling.Experience: Kelsey Jane Youngman has spent her life in kitchens, and began her professional training at the San Francisco Cooking School before moving to New York City to attend the Natural Gourmet Institute. She completed an externship in the Good Housekeeping test kitchen and cooked on the line at several city restaurants before joining Food & Wine's test kitchen editorial team. There, Kelsey has managed the kitchens, tested and developed recipes, written feature stories, worked as a culinary producer on multiple video series, and starred in her own series, "The Best Way," as well as several episodes of "F&W Cooks." Food & Wine's Editorial Guidelines Updated on January 10, 2023 Print Rate It Share Share Tweet Pin Email Photo: Sarah Crowder Total Time: 10 mins Yield: 3 cups Jump to recipe If most smoothies are too sweet for your taste, you'll appreciate the earthy balance this smoothie gets from the kale and beet (not to mention the eye-popping rich color). The frozen bananas and berries on the ingredient list mean this smoothie can be made any time you like. This smoothie is best when made using a high-speed blender; its strong motor can handle the fibrous raw beets, kale, and seedy berries for the best, smoothest results. If you can't find or don't want to use plain vegan coconut yogurt, you can swap in dairy yogurt or a yogurt made with tofu, oats, or a nuts like almonds or cashews. Feel free to use a flavored yogurt or substitute other frozen fruit to customize the smoothie to your tastes. Ingredients 1 frozen peeled banana, halved 3 small kale leaves with stems, torn (about 1 1/2 cups) 1 cup frozen mixed berries 1/2 small beet, peeled and roughly chopped (about 1/2 cup) 1/4 cup plain vegan coconut yogurt (not coconut-flavored yogurt) 1 pitted large date 1/8 teaspoon ground cinnamon 3/4 cup ice 1/2 cup water Directions Combine all ingredients in a high-speed blender, and blend on “Smoothie” setting. Make Ahead Recipe can be made a day in advance; pulse the smoothie in the blender before serving to refresh it. Rate it Print