Chocolate Beet Smoothie (Printable Version)
Velvety beet and chocolate blend with banana and almond milk, finished with cacao nibs or fresh mint.
# 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 (strawberries or blueberries)
09 - 1 tablespoon nut butter (such as almond or peanut butter)
→ Toppings (optional)
10 - A few cacao nibs or dark chocolate shavings
11 - Fresh mint leaves
# How to Make It:
01 - Add chopped beet, banana, almond milk, cocoa powder, honey or maple syrup, and vanilla extract into a high-speed blender.
02 - Optionally, include chia seeds, frozen berries, or nut butter for enhanced nutrition and flavor.
03 - Blend on high speed until the mixture becomes completely smooth and creamy.
04 - Taste the mixture and adjust sweetness or chocolate intensity as desired.
05 - Pour smoothie evenly into two glasses. Top with cacao nibs or chocolate shavings and mint leaves if desired. Serve immediately.
# Expert Tips:
01 -
- No one will ever guess that gorgeous color comes from beets, not berries – it's like a secret ingredient game.
- The silky blend of banana, cocoa, and beet packs a natural boost that feels energizing without being overly sweet.
02 -
- Skipping cooked beets for raw makes the smoothie gritty and less sweet – trust me, I learned that the hard way.
- Letting the smoothie blend a bit longer transforms it from average to luscious; don't rush this last step.
03 -
- Double-blending gives that ultra-smooth, almost mousse-like finish no matter how rustic your beet is.
- A pinch of sea salt unlocks the chocolate if you’re craving something bold and café-style.