Chocolate Beet Smoothie (Printable)
Velvety chocolate-beet blend with banana and almond milk; add chia or nut butter for extra richness and texture.
# What You'll Need:
→ Base
01 - 1 small cooked beet (approximately 2.8 oz), 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 strawberries or blueberries
09 - 1 tablespoon nut butter, such as almond or peanut butter
→ Toppings
10 - Cacao nibs or dark chocolate shavings
11 - Fresh mint leaves
# How to Make It:
01 - Add chopped beet, banana, almond milk, unsweetened cocoa powder, honey or maple syrup, and vanilla extract to a high-speed blender.
02 - For increased nutrition and flavor, include chia seeds, frozen berries, or nut butter as desired.
03 - Process on high speed until the mixture is completely smooth and creamy.
04 - Taste and modify sweetness or cocoa intensity, if needed.
05 - Pour blended mixture into two glasses and garnish with cacao nibs or chocolate shavings and mint leaves if preferred. Serve immediately.
# Expert Advice:
01 -
- This smoothie is a shortcut to creamy decadence disguised as a power breakfast (no one suspects the beets).
- Whenever I need a pick-me-up that actually fills me up, I turn to this blend for a lasting boost.
02 -
- The one time I used raw beet, the whole smoothie tasted like soil—always cook it first.
- Letting the smoothie rest for a minute thickens it up beautifully, especially if you added chia seeds.
03 -
- Warm your beet slightly before blending for ultimate silkiness and bold, sweet flavor.
- A tiny sprinkle of sea salt intensifies both the chocolate and beet flavors—my quiet secret weapon.