Chocolate Beet Smoothie (Printable)

Earthy beet and chocolate blend with banana and almond milk for a creamy, energizing drink with optional chia or nut butter.

# What You'll Need:

01 - 1 small cooked beet, peeled and chopped (approximately 2.8 ounces)

02 - 1 ripe banana

03 - 1 cup unsweetened almond milk or dairy milk

04 - 2 tablespoons unsweetened cocoa powder

05 - 1 tablespoon honey or maple syrup

06 - 1/2 teaspoon vanilla extract

07 - 1 tablespoon chia seeds

08 - 1/2 cup frozen berries (strawberries or blueberries)

09 - 1 tablespoon nut butter (such as almond or peanut butter)

10 - Cacao nibs or dark chocolate shavings

11 - Fresh mint leaves

01 - Place chopped beet, banana, almond milk, cocoa powder, honey or maple syrup, and vanilla extract into a high-speed blender.

02 - Add chia seeds, frozen berries, or nut butter to the blender if additional nutrition or flavor is desired.

03 - Process mixture on high speed until completely smooth and creamy, ensuring all ingredients are fully incorporated.

04 - Taste the smoothie and modify sweetness or chocolate intensity as preferred by adding more honey, maple syrup, or cocoa powder.

05 - Pour smoothie evenly into two glasses. Garnish with cacao nibs or dark chocolate shavings and mint leaves as desired. Serve immediately.

01 -

This smoothie tastes like a fresh chocolate milkshake but sneaks in veggies without anyone guessing.
I love how the beet's deep color makes breakfast feel instantly celebratory, and it always puts a spring in my step.

02 -

Once, I tried raw beet and the result was far too earthy—even a minute’s roasting makes all the difference for taste and texture.
Switching to frozen berries made the smoothie so refreshing (and wonderfully thick) for hot afternoons.

03 -

Let your cooked beet cool completely before blending—it keeps the smoothie vibrant and won’t wilt your greens if you add any.
A little salt (a pinch!) makes both the chocolate and beet flavors pop even more—learned that from a pastry chef friend.