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Red Velvet Smoothie - A Creamy, Chocolatey Beet Blend

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method

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

Method
 

  1. 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.
  2. Load the blender: Add the milk first, then yogurt, beet, banana, cocoa powder, vanilla, and salt. Add sweetener only if needed.
  3. 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.
  4. 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.
  5. 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.
  6. Serve right away: Pour into a chilled glass and enjoy the vibrant color and creamy texture.