Chocolate Beet Smoothie (Print)
Earthy beets blended with cocoa, banana and almond milk for a creamy, nourishing beverage with optional chia or nut butter.
# What You Need:
→ Base
01 - 1 small cooked beet, peeled and chopped (approximately 80 grams or 2.8 ounces)
02 - 1 ripe banana
03 - 1 cup unsweetened almond milk or dairy milk (8 fluid ounces)
→ Chocolate Blend
04 - 2 tablespoons unsweetened cocoa powder
05 - 1 tablespoon honey or maple syrup, adjusted 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 (2.8 ounces)
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:
01 - Place chopped beet, banana, almond or dairy milk, cocoa powder, honey or maple syrup, and vanilla extract into a high-speed blender.
02 - If desired, incorporate chia seeds, frozen berries, or nut butter for added nutrition and flavor.
03 - Blend mixture on high speed until completely smooth and creamy in consistency.
04 - Sample and adjust sweetness or cocoa intensity according to preference.
05 - Pour evenly into two glasses. Top with cacao nibs or chocolate shavings and fresh mint leaves if desired. Serve immediately.
# Expert Advice:
01 -
- It secretly tastes like dessert, but you still get your greens in before noon.
- This smoothie feels fancy but takes less effort than making toast.
02 -
- Blending cooked (not raw) beets is the difference between a creamy smoothie and one with awkward veggie grit—trust me, I made that mistake once.
- Letting the smoothie chill with chia seeds thickens it magically, but only if you give it those 5 patient minutes.
03 -
- If your beet is a bit big, start with half—you can always add more for color or flavor.
- Sift your cocoa powder; I learned the importance of no lumps for that smooth, velvety texture.