We only put half of a beet in this tropical pink smoothie (that’s all it takes for the vibrant pink color!), but if you’re a more established beet lover, feel free to go ahead and throw in the whole thing. More on all the different combinations we tried below.
We did some fun experimenting when it came to the types of beets we tried in this smoothie recipe.
- Raw beets (skin intact)
- Fresh roasted beets (skin removed)
- Previously roasted beets (skin removed) that had been frozen
Surprisingly, the difference was very minimal! We did not try canned beets, but I imagine that quality would be inferior so would not recommend it. We also did not try store-bought frozen beets, but I bet that would be a decent option (since frozen produce is usually frozen at the peak of freshness and holds up better than canned).
The girls and I kept trying the different options over and over again to try and detect the difference (that’s how minimal it was!). My older daughter said that if she had to pick one, she preferred the raw beet version. I thought the texture of that one had a slight difference (flavor was the same to me). It was maybe just a tiny bit grittier—but barely.
My younger daughter and I both preferred the “previously roasted beet that had been frozen” version, but all in all, you could hardly even tell they were different. You certainly wouldn’t know if you weren’t doing a side-by-side taste test! And funny enough, my husband independently tried all of them as well and told me his two favs were the same two we had already picked.
We also tried:
- 1/2 beet
- 1 whole beet
My older daughter and I (who both like beets) thought the whole beet version was fine but liked the 1/2 beet version slightly better if they were offered up side-by-side. My younger daughter (who is so-so on beets) most definitely preferred the 1/2 beet version only. So, even if you’re not a huge beet fan…start small just for the sake of making your smoothie so pretty! :)
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