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Deep magenta tart cherry beetroot smoothie in a tall glass with a straw, beet slice garnish, on a linen napkin in soft morning light.

Tart Cherry Beetroot Smoothie: A Post-Workout Recovery Fix

A thick, tangy blender smoothie with tart cherry juice, cooked beetroot, Greek yogurt, and a frozen banana, ready in about 5 minutes.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Course: Beverage
Cuisine: Healthy Smoothie
Calories: 591
Ingredients Method Notes

Ingredients
  

  • 1 cup tart cherry juice, unsweetened / 240 ml
  • 1/2 cup cooked beetroot, peeled and chopped / 80 g; steamed, roasted, or vacuum-packed
  • 1 frozen banana, sliced medium
  • 3/4 cup plain Greek yogurt / 180 g
  • 1 tbsp chia seeds
  • 1 tsp fresh ginger, grated
  • 1 cup baby spinach / 30 g; optional
  • 1/2 cup almond milk / 120 ml; or oat milk
  • 1 tbsp honey optional, to taste
  • 1/2 cup ice cubes

Method
 

  1. Add the tart cherry juice and almond milk to the blender first so the blades have liquid to grip.
  2. Add the cooked beetroot, frozen banana, Greek yogurt, chia seeds, grated ginger, and spinach if using.
  3. Blend on high for 45 to 60 seconds, stopping once to scrape down the sides, until the mixture looks smooth and the color is even with no beetroot flecks.
  4. Taste and add honey if the smoothie needs more sweetness. Some cherry juices are sweeter than others.
  5. Add the ice cubes and blend again for 15 to 20 seconds until frosty and thick.
  6. Pour into two glasses and serve right away, while it's cold and thick.

Notes

  • Use fully cooked, soft beetroot or the smoothie turns gritty no matter how long you blend.
  • Freeze the banana ahead so the smoothie stays thick without extra ice.
  • Add honey only after tasting, since cherry juice sweetness varies by brand.
  • Blend liquids first for an even, smooth texture.