Making Smoothies with Beet Roots

Beetroot, also commonly known as the beet, is the root portion of the beet plant. Beets range in color from crimson red and golden yellow, to white, with one type remniscent of candy canes with bothred and white colors (Chioggia). This entire flowering plant is edible. While the leafy green stems can be slightly bitter, beetroot has an earthy, deep, sweet flavor that gets milder the lighter in color it gets. If you aren't the biggest beet fan, try out some mild golden beets or the Chioggia variety to start, and you'll be a beet lover in no time!

Peel it?

Unless your beet contains mold or rotting, there is no reason to peel a perfectly good beet.

Can I blend beets raw?

Yep! Blending it raw is what people usually do.

Also known as...

Common beet, garden beet, table beet, or red beet.

Washing Tip

Scrub beets vigorously with a vegetable brush under running water to remove dirt and debris. You can chop off the top of the beet where it meets the stems, along with the tail, since these parts can be difficult to clean.

History of the Beet Root

The common beet is a descendant of a variety that grew wild along the seashores of Europe, North Africa, and the Mediterranean. Ancient Romans were one of the first populations to harvest and consume beetroot, when originally the greens were the only part consumed. Beets became more widespread from the 16th to 19th centuries and were quickly noticed for their source of concentrated sweetness.

Fun Fact

Beets contain compounds called betacyanins, which give them their deep red pigmentation. These compounds don't always break down during digestion and can cause both urine and feces to turn beet colored or bright red. Do not fear if this happens to you.


Smoothie Recipes with Beet Roots

Beet & Berry 'em

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Red Velvet

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Beet Root Flavor Pairings

Apple, Avocado (commercial), Cranberries, Grapefruit, Lemon, Orange, Pineapple, Agave, Allspice (ground), Arugula, Basil (fresh), Beans (snap), Bell Pepper (green), Bell Pepper (red), Blackberry, Cowpeas, Cabbage, Carrot, Cauliflower, Celery, Chard (swiss), Chives, Cilantro, Cinnamon (Ground), Cloves (ground), Cucumber, Dill weed, Endive, Fennel Bulb, Garlic, Ginger Root, Honey, Beet Greens, Collard Greens, Dandelion Greens, Horseradish Tree Pod, Kale, Kumquat, Leek, Lettuce (butterhead), Lime, Mango, Maple Syrup, Peppermint, Spearmint, Mushroom (white), Mushroom (chanterelle), Mushroom (portabella), Nutmeg (ground), Macadamia Nuts, Walnuts, Olive Oil, Onion, Onion (spring/scallion), Paprika, Parsley, Parsnip, Pear, Black Pepper, White Pepper, Pomegranate, Potato, Radish, Rhubarb, Shallots, Spinach, Thyme, Brown Sugar, Tofu (soft), Tomato, Turnip, Balsamic Vinegar, Cider Vinegar, Red Wine Vinegar, Watercress, Watermelon,
Beet Root Nutrition Facts
Amount Per 100g
Calories 43.0
Calories from Fat 1.53
Total Fat 0.17g
Saturated Fat 0.027g
Monounsaturated Fat 0.032g
Polyunsaturated Fat 0.06g
Cholesterol 0.0mg
Sodium 78.0mg
Potassium 325.0mg
Total Carbohydrate 9.56g
Dietary Fiber 2.8g
Sugars 6.76g
Protein 1.61g
Vitamin A 2.0µg
Vitamin C 4.9mg
Calcium 16.0mg
Iron 0.8mg
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.
Vitamins
Choline 6.0mg
Folate 109.0µg
Niacin 0.334mg
Riboflavin 0.04mg
Thiamin 0.031mg
Vitamin B-12 0.0µg
Vitamin B-6 0.067mg
Vitamin D 0.0IU
Vitamin E 0.04mg
Vitamin K 0.2µg
Minerals
Copper 0.075mg
Magnesium 23.0mg
Phosphorus 40.0mg
Selenium 0.7µg
Zinc 0.35mg
Other
Caffeine 0.0mg
Theobromine 0.0mg
Water 87.58g
All nutrient values are calculated from the USDA nutrition database.
Scientific NameBeta vulgaris
Nitrogen Factor6.25
Protein Factor2.78
Fat Factor8.37
Carb Factor3.84