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+ servings
Beet smoothie in a jar next to a beet and ginger

Detoxifying Beet Smoothie

This detoxifying beet smoothie is a hearty, delicious, incredibly nutrient-dense meal that’s perfect for a busy lunch and really helps you pack extra veggies into your day.
Course Breakfast, Lunch, Snack
Cuisine American
Keyword beet smoothie, vegetable smoothie
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings 3 servings
Calories 161kcal
Author Stefani


  • 1 large beet cut into quarters
  • 1 large cucumber
  • 3 large carrots
  • 3 stalks of celery
  • 1-2 inches of ginger
  • 1 apple or 1 cup berries for Level 3 Wahls
  • 1 ripe avocado
  • water, kombucha, kefir, or coconut milk


  • Chop all of the vegetables, putting them into a high speed blender.
  • Add water, and blend until everything is pureed.
  • Pour into jars, top with water, and store.


  • Make one batch every 3 days.  This is the easiest way for me to drink this smoothie daily, but not have to add the prep-work every day.
  • I wash and cut the vegetables, add everything into the blender, and make the smoothie.  Then, I split the smoothie into 3 quart-sized mason jars.  (It doesn't matter if they aren't full).
  • I top it off with water, and make sure it's full to the very top before I put a lid on the jar.  The less oxygen that's in the jar, the more nutrients will remain for the next 48 hours.
  • The nutrient density does decrease over time once it's been blended, but with the oxygen in the jar minimized, I haven't seen a difference in the first smoothie or the last.  And making it every 3 days is so helpful for me.
  • Use all organic ingredients if possible- it's important to make sure you maximize nutrients and minimize chemicals!
  • Use a high speed blender-  you need one to break up the solid beets!


Serving: 24ounces | Calories: 161kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Fiber: 7g | Sugar: 12g