Blueberry-Beet Smoothie with Coconut Water
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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This vibrant blueberry and beetroot smoothie is a refreshing vegetarian breakfast or snack, offering a perfect balance of earthy and sweet flavours. The deep indigo of the frozen blueberries blends beautifully with the rich crimson of the raw grated beetroot, creating a drink that is as visually striking as it is delicious. Using coconut water as a base adds a subtle tropical note while keeping the consistency light and hydrating.
Packed with antioxidants and minerals, this nutritious smoothie is an excellent choice for those looking for a quick, health-conscious start to the day. The addition of low-fat Greek yoghurt provides a creamy texture and a helpful protein boost, making it a satisfying option after a workout. Serve it chilled in a tall glass for a simple, homemade energy lift.
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Ingredients for Blueberry-Beet Smoothie with Coconut Water
150g frozen blueberries
80g peeled and grated red beet (1 small beet)
120ml low-fat Greek yoghurt
180ml coconut water
How to make Blueberry-Beet Smoothie with Coconut Water
Back to contentsPlace ingredients in blender in the order listed and blend until smooth.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
28 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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