Chocolate Beet Smoothie (Print)
Earthy beet and cocoa blended with banana and almond milk for a creamy, energizing drink ready in minutes.
# What You Need:
→ Base
01 - 1 small cooked beet (approximately 3 ounces), peeled and chopped
02 - 1 ripe banana
03 - 1 cup unsweetened almond milk or dairy milk
→ Chocolate Blend
04 - 2 tablespoons unsweetened cocoa powder
05 - 1 tablespoon honey or maple syrup, to taste
06 - 1/2 teaspoon vanilla extract
→ Optional Add-Ins
07 - 1 tablespoon chia seeds
08 - 1/2 cup frozen berries (such as strawberries or blueberries)
09 - 1 tablespoon nut butter (such as almond or peanut butter)
→ Toppings (optional)
10 - Cacao nibs or dark chocolate shavings
11 - Fresh mint leaves
# How To Make It:
01 - Place chopped cooked beet, banana, almond or dairy milk, cocoa powder, honey or maple syrup, and vanilla extract into a high-speed blender.
02 - Incorporate chia seeds, frozen berries, and nut butter if desired for additional nutrition and flavor complexity.
03 - Blend mixture on high until the consistency is completely smooth and creamy.
04 - Taste and modify the sweetness or chocolate intensity as preferred.
05 - Pour the smoothie into two glasses. Garnish with cacao nibs or chocolate shavings and fresh mint leaves as desired. Serve immediately.
# Expert Tips:
01 -
- It’s the kind of secretly nourishing treat you can sip post-workout or on a lazy Sunday morning.
- The creamy, chocolatey flavor somehow hides the veg—so even beet skeptics will ask for seconds.
02 -
- Once, I skipped pre-cooking the beet and ended up with a gritty smoothie that nobody finished—always cook your beet first.
- Switching honey for maple syrup gives the smoothie a deeper caramel note that pairs beautifully with the cocoa.
03 -
- A pinch of salt sharpens all the flavors and tames any lingering earthiness from the beets.
- Chilling your serving glasses in the freezer makes the smoothie taste extra frosty and special.