Velvety Beetroot & Raspberry Smoothie

by Tracey

Velvety Beetroot & Raspberry Smoothie

I’ve been craving healthy alternatives lately for dessert.  Some nights, we have a berry smoothie or a chocolate chia mousse.  Getting bored with eating the same dessert over an over, I started jotting down ideas of what to make next.  As I was trying to figure out what to make, I recalled the beet brownie bites I made over a year ago. I instantly knew it wanted to develop a smoothie version.

If you haven’t tried beets and chocolate together, get ready to have your mind blown. These two ingredients are a match made in heaven, just as much chocolate and raspberries are meant to be paired. Therefore, I knew raspberries would go perfectly in this smoothie.  I added avocado for creaminess, and dates for sweetness.  Blend with your favorite nut milk, and you’ll have a velvety smoothie.

Velvety Beetroot & Raspberry Smoothie

I use raw beets in this recipe as we own a Vitamix.  If you don’t have a high-powered blender, I recommend cooking the beets first. I typically cook beets in a pot, filled with water over medium-high heat (bring water to boiling before adding beets) for about 15-minutes or until the beets are fork-tender.  If you prefer this route, let the beets cool completely before adding to the blender.

I prefer using frozen raspberries to make a colder smoothie. If you don’t have any, fresh berries will work, but you will need to add 1/2 cup ice.

Velvety Beetroot & Raspberry Smoothie

If you prefer a very rich chocolate flavor, add an extra tablespoon of cacao powder at a time.  Taste and decide what your taste buds want.

If you do not like beets because of their earthy undertones, you can skip the ingredient and go the raspberry-chocolate route.  Jake does not like the taste of beets (his taste buds scream dirt and distaste), so I will make him this smoothie without beets, and I’ll add 1 small beet to mine.

Either route you go, you will have a velvety, creamy, and tasty smoothie.

Hope you all enjoy this smoothie!

Velvety Beetroot & Raspberry Smoothie

If you try this recipe, share feedback on what you think! Leave a comment below and rate it, and don’t forget to capture a photo and tag #eatlovenamaste on Instagram!

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Velvety Beetroot & Raspberry Smoothie

Velvety Beetroot & Raspberry Smoothie

  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 people 1x
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This Velvety Beetroot & Raspberry Smoothie is creamy, flavorful, and packed with nutrients.


  • 2 cups nut milk (unsweetened almond or cashew milk)
  • 1 beetroot * (small size, peeled and diced)
  • 1 cup raspberries (I recommend using frozen)
  • 1/2 avocado (ripe, skin removed)
  • 2 tbsp cacao powder (plus more to taste (1 tbsp at a time))
  • 6 dates ** (pitted)

Optional – To Serve:

  • cacao powder for dusting
  • fresh raspberries
  • chocolate granola


  1. Place nut milk first to the high-powered blender.  Add remaining ingredients and blend on high until completely smooth.
  2. Taste and adjust the flavor if needed: 1/2 avocado for more creaminess, an extra date for more sweetness, or 1 tbsp cacao powder for a richer chocolate flavor.
  3. Pour into two glasses, add desired toppings (optional) and serve.


* use cooked beets if you do not own a high-powered blender.

** use soft dates in this recipe. If your dates are hard, soak in warm water for 5 minutes before adding to the blender.

  • Category: Beverage, Smoothie

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