Chocolate Beet Smoothie (Print Version)
Earthy roasted beets blended with cocoa, banana and almond milk for a creamy, energizing chocolate drink.
# What You'll Need:
→ Base
01 - 1 small cooked beet (about 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 berries, such as strawberries or blueberries
09 - 1 tablespoon nut butter, such as almond or peanut butter
→ Toppings
10 - Cacao nibs or dark chocolate shavings, for garnish
11 - Fresh mint leaves, for garnish
# How to Make It:
01 - Place the chopped cooked beet, ripe banana, almond milk, cocoa powder, honey or maple syrup, and vanilla extract into a high-speed blender.
02 - Include chia seeds, frozen berries, or nut butter if desired for added texture and nutrition.
03 - Blend on high speed until the mixture is completely smooth and creamy.
04 - Taste and modify sweetness or chocolate intensity as needed.
05 - Pour into two glasses. Garnish with cacao nibs or chocolate shavings and fresh mint leaves if desired. Serve immediately.
# Expert Advice:
01 -
- You get the rich, deep taste of chocolate while feeling almost virtuous about your breakfast choice.
- It’s become my favorite hack for busy mornings when I want something filling but secretly wish I could just have dessert.
02 -
- Once, I tossed in raw beets and ended up chewing my smoothie—always use cooked beets unless you like your drinks chunky.
- Discovering frozen bananas instead of fresh makes the texture even silkier and the smoothie colder, no ice required.
03 -
- Always use a powerful blender—chunky bits of beet ruin the chocolatey magic.
- Taste as you go; cocoa and beet flavors can change based on ripeness and roast time, so trust your palate.