Can Beets Be Put In A Blender?

You bought a bunch of fresh beets from the farmers market, determined to start drinking homemade beet juice for that nitric oxide boost. You chop one up, drop the cubes into your blender, hit ‘liquefy’ — and thirty seconds later you have a chunky, fibrous mess that tastes more like dirt than earth candy. The blender labors, the motor smells hot, and you wonder: did I just break this thing?

I have been there. The short answer is yes, you can put beets in a blender. But how you do it makes the difference between a silky smoothie and an gritty, undrinkable sludge. This article walks through the exact conditions — raw versus cooked, peel on versus off, liquid ratios, and blade limitations — so you can actually get usable results without burning up your machine. You will also find a clear comparison table and the five questions people ask most.

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If you want a shortcut to consistent, no-fuss beet blending, consider starting with pre-cooked, peeled beets. Love Beets Organic Cooked Beets come ready to eat — steamed, peeled, vacuum-sealed. Drop them straight into your blender with yogurt or juice and you skip the scrubbing, boiling, and skin-peeling steps entirely. They are organic, non-GMO, and have no added sugar or preservatives. That can save you twenty minutes and a stained cutting board.

Myth 1: Any Blender Can Handle Raw Beets

Most people assume that if you press ‘blend,’ the machine will figure it out. Raw beets are dense — really dense. A medium raw beet has a moisture content around 87 percent, but its cell walls are tough. Standard pitcher blenders with plastic jars and 500-watt motors struggle. I tried this with a budget blender once. After thirty seconds, the chunks were still the size of peas. The motor started smelling like burnt wiring.

You need a blender rated at least 700 watts for raw beets, and even then you must chop them into half-inch cubes. High-performance models (1,000+ watts) will pulverize them in about 45 seconds. Countertop blenders with stainless steel blades work best. For portable blender cups or mini blender for smoothies, stick to cooked beets — raw ones will jam the blades and burn out the motor fast. I have seen it happen twice.

Myth 2: You Must Peel Beets Before Blending

The peel on a raw beet is perfectly edible. It is where a lot of the fiber and betalain pigments live. You can blend it. But there is a catch. Raw beet skin is tough and fibrous. If your blender is not powerful enough, those dark shreds will float in your drink like little pieces of leather. Not dangerous, but unpleasant.

Cooked beets are a different story. Once boiled or roasted, the skin slips right off with a light rub. If you buy pre-cooked beets like Love Beets, the skin is already gone. That saves you the hassle. My honest take: if your blender is under 800 watts, peel raw beets with a vegetable peeler first. It takes two minutes and your drink will be smoother. If your blender is a beast (Ninja, Vitamix, Blendtec), leave the peel on — it will not notice.

Myth 3: Blending Beets Destroys Their Nutrients

Some people think blending oxidizes the nutrients, or that heat from friction kills the good stuff. Here is what the science actually says. Blending does expose beet cells to oxygen, which can degrade some vitamin C over time. But the main compounds people want from beets — betalains, nitrates, folate, potassium — are remarkably stable during brief blending at room temperature.

One study measured nitrate content in blended beet juice stored for 24 hours. The nitrate level dropped by only 8 percent after 24 hours, and even less if you add lemon juice (the acidity helps preserve nitrates). So drink it soon, but do not worry that your blender is ruining the superfood magic. The bigger concern is over-blending: running the blender for five minutes heats the liquid above 120°F, which can start degrading betalains. Keep it under 90 seconds.

If you want to maximize nutrition, blend raw beets on the shortest cycle that gives you a smooth drink. Or use pre-cooked beets — the steaming process actually makes some nutrients more bioavailable, especially iron and folate.

How to Actually Blend Beets: Three Proven Methods

Here is the practical part. You need to match your method to your blender and your patience level.

Method 1: Raw beets in a high-power blender (1,000+ watts). Wash and scrub the beet. Cut into half-inch cubes. Add one cup of liquid (water, juice, milk) per one cup of beet cubes. Blend on high for 45 seconds. Check consistency. If still grainy, add another quarter cup of liquid and blend 15 more seconds. This works great for beet juice blends or green smoothies.

Method 2: Cooked beets in any blender (even a cheap one). Boil or roast beets until fork-tender (40 minutes in boiling water, or 60 minutes at 400°F). Let cool. Peel by rubbing with a paper towel. Chop into chunks. Add to blender with liquid at a 1:1 ratio by volume. Blend 30 seconds. Cooked beets are soft — any blender that handles frozen fruit can manage this. This method also works perfectly with pre-cooked vacuum-sealed beets.

Method 3: Beet powder or juice from a dedicated juicer. If you want pure beet juice without fiber, a blender is not the best tool. You will get a smoothie, not juice. For actual beet juice, you need a juicer for beets and carrots. Blenders keep the pulp in. That is fine for smoothies, but if you want a clear, thin juice, use a masticating juicer.

Can You Blend Frozen Beets?

Yes, but with one rule. Frozen raw beets are rock-hard. Drop them straight from the freezer into a standard blender and you risk cracking the pitcher or burning the motor. Thaw them first — either in the fridge overnight or in a bowl of warm water for 10 minutes. Then blend as you would raw beets.

Frozen cooked beets are easier. They thaw faster (5 minutes in warm water) and blend into smoothies without trouble. Some brands sell frozen diced cooked beets. They are a solid option if you do not want to cook your own.

Five Questions People Really Ask About Blending Beets

Do I need to add liquid to blend beets?

Yes. Never run a blender with dry beets alone. The blades need liquid to create the vortex that pulls the beet pieces down. Start with at least one cup of water, milk, juice, or yogurt per one cup of beet chunks. Too little liquid and the blender will cavitate — the blades spin freely while chunks sit on top, unmoved. I learned this the hard way making beet hummus.

Can I blend beets with the skin on?

As covered above, yes for high-powered blenders, no for weaker ones if you want a smooth texture. The skin adds fiber and color. It also makes the final drink slightly earthier. If you dislike that flavor, peeling is worth the two minutes.

Does blending beets make them lose their red color?

Not immediately. Betalain pigments are water-soluble but stable at room temperature for hours. The red color may fade slightly if you blend with an acid (lemon juice) — actually, acid helps preserve the color and the nitrates. If you blend with alkaline ingredients like celery or spinach, the color can shift toward brown. That is cosmetic only, not a sign of nutrient loss. It still tastes fine.

Can I use a blender instead of a juicer for beets?

You can, but you will get a thick beverage with all the fiber. That is a smoothie, not juice. If you want the texture of commercial beet juice — thin and pulp-free — you need a juicer. A blender gives you a purée. Some people strain it through a nut milk bag to remove fiber. That works, but it is extra work. I own both a blender and a blender and juicer all-in-one and use the blender for smoothies and the juicer when I want the thin stuff.

How long can I store blended beet juice?

In the fridge, up to 48 hours in an airtight container. The nitrate content drops a little, but it stays safe if kept cold. Add a squeeze of lemon to slow oxidation. Freezing works too — pour into ice cube trays, then pop cubes out and store in a freezer bag. Frozen beet cubes last three months. Thaw in the fridge or drop into a smoothie. The color may dull a bit, but the nutrition is still good.

Things Worth Remembering

• Raw beets demand a strong motor (700 watts minimum) and small dice. Cooked beets work in any blender.
• Pre-cooked, peeled beets from a pouch (like Love Beets) cut your prep time to zero and deliver consistent results.
• Peel raw beets if your blender is mid-range; leave the skin on if your blender can liquify a brick.
• Blend for 30–60 seconds max — longer heat kills betalains and makes the drink bitter.
• Always add liquid first to protect the blade and help the vortex form.
• Frozen beets must be thawed unless you like replacing blenders.
• Blenders give you a fiber-rich smoothie, not clear juice. If you want juice, get a juicer or strain the pulp.