Red Velvet Smoothie – A Creamy, Chocolatey Beet Blend
If you love the classic flavor of red velvet cake but want something lighter and more nourishing, this smoothie hits the sweet spot. It’s creamy, subtly chocolatey, and naturally vibrant thanks to beets. You get dessert vibes without the sugar crash.
It’s easy to make, gorgeous in the glass, and surprisingly refreshing. Whether you’re blending it for breakfast or an afternoon pick-me-up, this one feels a little special.
Ingredients
Method
- Prep your beet: If you don’t have cooked beets on hand, steam or roast them ahead of time and chill. Pre-cooked, vacuum-packed beets (unsweetened) work great too.
- Load the blender: Add the milk first, then yogurt, beet, banana, cocoa powder, vanilla, and salt. Add sweetener only if needed.
- Blend until smooth: Start on low, then increase to high for 30–60 seconds. The goal is a silky, creamy texture with no beet bits.
- Taste and adjust: If it’s not sweet enough, add a little maple syrup or honey. If it’s too thick, splash in more milk. For a colder, thicker smoothie, add ice and blend again.
- Boost it, if you like: Blend in chia seeds, flaxseed, or protein powder for extra staying power. A spoonful of nut butter adds richness and a hint of salt.
- Serve right away: Pour into a chilled glass and enjoy the vibrant color and creamy texture.
What Makes This Special
This Red Velvet Smoothie stands out because it brings together real-food ingredients with a familiar, cake-like flavor. The deep red color comes from beets, not dye, and the creaminess comes from yogurt or a banana instead of heavy creams.
You’ll taste hints of cocoa and vanilla, with a touch of natural sweetness. It feels indulgent, yet it’s packed with nutrients you’ll actually feel good about.
- Balanced flavor: Cocoa and vanilla round out the earthiness of beets.
- Real ingredients: No artificial colors or flavors.
- Customizable: Easy to make dairy-free, protein-packed, or low-sugar.
- Fast: Blends up in under 5 minutes.
Ingredients
- 1 small cooked beet, chilled and roughly chopped (about 1/2 to 3/4 cup)
- 1 small frozen banana (for creaminess and sweetness)
- 1/2 cup Greek yogurt (or dairy-free yogurt)
- 3/4 to 1 cup milk of choice (dairy, almond, oat, or cashew)
- 1 to 1 1/2 tablespoons unsweetened cocoa powder
- 1 to 2 teaspoons maple syrup or honey (optional, to taste)
- 1 teaspoon vanilla extract
- 1 pinch sea salt (boosts flavor)
- Ice (optional, a handful if you want it extra thick and frosty)
- Optional add-ins: 1 tablespoon chia seeds or flaxseed, 1 scoop protein powder, or 1 tablespoon nut butter
Step-by-Step Instructions
- Prep your beet: If you don’t have cooked beets on hand, steam or roast them ahead of time and chill. Pre-cooked, vacuum-packed beets (unsweetened) work great too.
- Load the blender: Add the milk first, then yogurt, beet, banana, cocoa powder, vanilla, and salt.
Add sweetener only if needed.
- Blend until smooth: Start on low, then increase to high for 30–60 seconds. The goal is a silky, creamy texture with no beet bits.
- Taste and adjust: If it’s not sweet enough, add a little maple syrup or honey. If it’s too thick, splash in more milk.
For a colder, thicker smoothie, add ice and blend again.
- Boost it, if you like: Blend in chia seeds, flaxseed, or protein powder for extra staying power. A spoonful of nut butter adds richness and a hint of salt.
- Serve right away: Pour into a chilled glass and enjoy the vibrant color and creamy texture.
Keeping It Fresh
Fresh is best, but you can store leftovers in a sealed jar in the fridge for up to 24 hours. Give it a good shake before drinking, as natural separation is normal.
If you plan ahead, portion the beet, banana, and dry ingredients into freezer packs. In the morning, add yogurt and milk, then blend. That way you get the fresh taste without the prep.
Benefits of This Recipe
- Nutrient-rich: Beets bring nitrates, folate, and antioxidants that support circulation and overall wellness.
- Steady energy: Greek yogurt and optional seeds or protein powder help keep you full longer.
- Lower sugar than a dessert: You control the sweetness, using fruit and small amounts of maple or honey.
- Digestive support: Yogurt offers probiotics, and fiber from beets and seeds supports gut health.
- Flexible for dietary needs: Easy to make dairy-free, gluten-free, or higher protein.
What Not to Do
- Don’t use raw beets if your blender is weak: They can be tough to break down and leave a gritty texture.
Cooked beets blend smoothly.
- Don’t over-sweeten: Start with no added sweetener and adjust. The banana and beet already add natural sweetness.
- Don’t skip the pinch of salt: It doesn’t make it salty; it lifts the chocolate and vanilla flavors.
- Don’t overload the cocoa: More isn’t always better. Too much can turn the smoothie chalky and bitter.
- Don’t forget to chill ingredients: Warm beets or room-temperature milk make the smoothie less refreshing.
Variations You Can Try
- Red Velvet Cheesecake: Add 2 tablespoons cream cheese and a touch more vanilla.
Top with a few crushed graham crackers.
- Vegan and dairy-free: Use a creamy plant-based yogurt and plant milk. A splash of coconut milk adds extra richness.
- High-protein: Add a scoop of vanilla or chocolate protein powder and reduce sweetener. Choose Greek yogurt for extra protein.
- Nutty chocolate: Blend in almond or peanut butter for a richer, dessert-like taste.
- Berry boost: Add 1/2 cup frozen strawberries or raspberries to brighten the flavor and add tang.
- Spiced version: A pinch of cinnamon or cardamom adds warmth and depth.
- No-banana: Replace banana with 1/2 avocado and 2–3 pitted dates or a splash of maple syrup for sweetness.
FAQ
Can I use raw beets instead of cooked?
You can, but cooked beets blend much smoother and taste sweeter.
If using raw, slice them thin or grate them, and be sure your blender is powerful.
What if I don’t like the taste of beets?
Start with a smaller amount, like 1/4 cup, and add extra banana or a few frozen berries. The cocoa and vanilla already help mask the earthiness.
How do I cook beets quickly?
Peel, chop, and steam them for 12–15 minutes until tender, then chill. Roasting whole beets wrapped in foil at 400°F (200°C) for 45–60 minutes gives deeper flavor but takes longer.
Can I make this without yogurt?
Yes.
Use extra banana or 1/2 avocado for creaminess, and add a splash more milk. A scoop of protein powder helps replace the body and thickness yogurt provides.
What type of cocoa works best?
Unsweetened natural cocoa powder gives a classic flavor. Dutch-processed cocoa tastes smoother and less acidic.
Either works—adjust to taste.
Is this smoothie good for kids?
Absolutely. It’s colorful and sweet without being sugary. Start with a lighter beet flavor and increase as they get used to it.
How can I make it more like red velvet cake?
Add a touch more vanilla, a spoonful of cream cheese or coconut cream, and garnish with a sprinkle of cocoa or crushed cookies.
Keep it balanced to avoid overpowering the beet and cocoa.
Will this stain my blender or clothes?
Beets can stain, so rinse your blender right after pouring and wipe spills quickly. Wearing an apron helps if you tend to splash.
Can I prepare it the night before?
Yes, but the texture may thicken as it sits. Store it in a sealed jar, then thin with milk and shake well before drinking.
What’s the best way to freeze it?
Pour into silicone molds or ice cube trays, freeze, then blend the cubes with a splash of milk when ready.
This keeps the flavor and color vibrant.
Wrapping Up
This Red Velvet Smoothie brings the cozy nostalgia of red velvet cake to your glass, without the heaviness. It’s creamy, colorful, and easy to customize for your tastes and dietary needs. Keep cooked beets on hand, and you can whip this up in minutes any day of the week.
Sweet, smooth, and satisfying—this one’s a keeper.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
