So, I have to be honest. I was not always a fan of the beet. Growing up, I thought they tasted kind of like a dirty carrot, but as I’ve gotten older, I’ve come to appreciate and even crave their earthy, sweet flavor, which is a pretty awesome thing because beets are chock full of healing nutrients. While it’s true that beets are high in natural sugars, when eaten in moderation, they are a potent source of fiber, potassium, folate, manganese, and betalains, a group of phytonutrients that have antioxidant, anti-inflammatory, and detoxifying properties.

Tossing some raw or roasted beets into a salad or, for true beet-lovers, eating them all on their own are wonderful ways to attain the many health benefits of beets, but I’ve been feeling pretty bold lately and decided to experiment with adding beets into my smoothies.

For someone who tends to stick to smoothies that are made up of mostly fruits and greens, this was definitely a step outside of my comfort zone, but for anyone who knows a lot about baking, it probably doesn’t seem like too much of a leap. Back in the WWII days when food was being rationed, beets were used to make the rich, red coloring for chocolate-y red velvet cake, and this is where I got my inspiration for this creamy, beet-packed Red Velvet Cake smoothie.

I dare you to give it a try. Even if you’re not a big fan of beets, you might be surprised by how seamlessly they blend in with the other ingredients in the recipe to create a truly delicious and nourishing treat!




Add ingredients to blender, pulse until all ingredients are incorporated, then blend until smooth, and viola! Sip on your smoothie and enjoy all of the decadent flavors of red velvet cake with absolutely zero guilt!

Note: I intentionally put ranges for the quantities of some of the ingredients, because different people have different preferences for levels of sweetness, protein, and richness. It’s just a smoothie, not rocket science, so I always recommend experimenting to see which ratios suit your tastes.

Serves: 1.