Red Velvet Smoothie cravings hit when you want something indulgent but still light and nourishing. I’ve got you covered with a version that tastes like cake, sips like a cloud, and sneaks in veggies without anyone noticing. If you’ve been trying to feel good about your sweet treats or stick to a budget, this one checks all the boxes. I first made it on a Sunday afternoon when I wanted dessert for lunch and didn’t want the sugar crash. If saving money is your thing too, here’s my favorite guide for smart smoothie shopping: delicious smoothies on a budget. Now let’s blend something beautiful.

What Makes This Beet Smoothie Recipe So Good?

Red velvet cake has that cocoa-kissed, slightly tangy flavor, and that’s exactly what we’re channeling here. The secret is using cooked beets for natural color and gentle sweetness, plus a little cocoa for that classic taste. A creamy base of yogurt and banana makes it silky, while a splash of vanilla and a pinch of salt bring out the “bakery” vibes.

Beyond taste, this smoothie brings legit nourishment. Beets offer plant compounds that support healthy blood flow, cocoa brings antioxidants, and yogurt adds protein for staying power. You get a dessert-like sip without the heavy feeling after. I love it after a workout or when I want a 3 pm pick-me-up that won’t leave me sleepy.

Here’s why this blends up so well for everyday life:

Balance of flavor and nutrition: Sweet but not too sweet, rich but not heavy, and full of good stuff like fiber and protein.

Customizable: Make it dairy free, bump up protein, or go lighter on sugar easily.

Meal prep friendly: Keep cooked beet cubes ready in the freezer and you can build this in under five minutes.

“I’ve made this three times and my kids still think it’s a milkshake. The color is gorgeous and the cocoa totally masks the beet flavor. Five stars from us.”

Tips For Making

Blending and texture

Use cooked beets: Steam, roast, or buy vacuum-packed cooked beets. Raw beets can taste earthy and gritty. Cooked ones blend smoothly and taste sweeter.
Freeze something: Frozen banana or a handful of ice helps the smoothie thicken. If you want it spoonable, add 1 cup ice or use frozen beet cubes.
Blend in stages: Start with liquids and soft ingredients, then add ice. This avoids air pockets and gets that dreamy finish.
Sweeten smart: Taste before adding sweetener. A date, a touch of maple syrup, or a splash of apple juice can round out the cocoa.
Salt and vanilla: A pinch of salt and a little vanilla make the cocoa pop. It’s a small step, big payoff.

Make-ahead and storage

For quick mornings, portion cooked beet cubes, banana, and cocoa into freezer bags. In the morning, dump the contents into the blender with milk and yogurt. If you don’t have a high-speed blender, this guide will help you still get ultra creamy results: blend smoothies without a high-speed blender. And if you’re shopping for a new machine, I share what really matters here: choose the best blender for smoothies.

One more pro tip: learn how to balance liquids, fiber, and protein so your smoothie satisfies. This guide breaks it down in plain language: mastering balance of smoothie ingredients and nutrition.

Keep leftovers covered in the fridge up to 24 hours. Give it a quick shake before sipping. If it thickens, splash in more milk.

Say it with me: Deliciously Creamy Red Velvet Smoothie You’ll Love. That texture comes from patient blending, cooked beets, and the right ratio of liquid to frozen fruit.

Suggested adaptations

Swap ideas by goal

Dairy free: Use coconut or almond yogurt and your favorite non-dairy milk. Try oat milk for extra creaminess.

Higher protein: Add vanilla or chocolate protein powder. You can also add 2 tablespoons Greek yogurt powder or a spoonful of hemp seeds.

Lower sugar: Skip sweeteners and rely on banana. Or replace banana with frozen cauliflower for body and add a couple extra dates only if needed.

Extra chocolatey: Add 1 extra teaspoon cocoa and a teaspoon of nut butter for a deeper flavor.

Kid friendly: Use strawberry or vanilla yogurt and a touch of honey. Serve with fun straws and call it “pink shake.”

Taste like cake batter: Add a small splash of almond extract with vanilla. It makes the whole glass taste special.

If you like a gentle spice note, this blackberry cinnamon smoothie adds warm flavor without overpowering the fruit. Also, for chocolate lovers who want extra greens, try this fun twist next time: chocolate green smoothie.

Adapt it to your mood and remember, this is a Deliciously Creamy Red Velvet Smoothie You’ll Love no matter how you tweak it.

Ingredients in this Red Velvet Smoothie

A quick note on beets and cocoa

Cooked beets are the heart of the color and subtle sweetness. I use cocoa powder rather than chocolate syrup to keep the flavor clean and balanced.

1 small cooked beet, chopped and cooled. About 1/2 cup. Roast, steam, or use pre-cooked.
1 medium banana, preferably frozen, sliced.
1/2 cup plain or vanilla Greek yogurt. Use dairy free if you prefer.
3/4 to 1 cup milk of choice. Start with less, add more for thinner texture.
1 tablespoon unsweetened cocoa powder.
1/2 teaspoon vanilla extract.
Pinch of fine salt. It makes the cocoa bloom.
Optional sweetener: 1 pitted date or 1 to 2 teaspoons maple syrup, to taste.
Optional add ins: 1 tablespoon oats for body, 1 teaspoon chia seeds for fiber, or 1 tablespoon cashew butter for richness.
Ice cubes as needed for thickness.

This combo gets you that bakery style taste without fuss. Once you’ve got your base, you can make it a Deliciously Creamy Red Velvet Smoothie You’ll Love by nudging sweetness or chocolate up or down.

If you love this recipe…

You’ll probably love a few of my other creamy favorites. For a velvety, green-tinged treat with similar richness, check out my creamy avocado smoothie. When you want purple and tangy, this blueberry spinach smoothie hits the spot. For a cocoa kissed fall vibe, this pumpkin spice smoothie is a winner. If you need a fruity antioxidant lift, go with the berry green smoothie. And on busy mornings, here are the best green smoothie recipes for energy that I keep in rotation.

I always come back to this Deliciously Creamy Red Velvet Smoothie You’ll Love because it satisfies cravings fast and feels celebratory without being heavy.

Common Questions

Can I use canned beets? You can, but rinse them well and check the label for added salt. I prefer vacuum packed cooked beets for the cleanest taste.

Do I taste the beet? Not much. Cocoa and vanilla do the heavy lifting. If you’re very sensitive, start with a smaller amount of beet and work up.

Can I skip banana? Yes. Replace with 1/2 avocado for creaminess and add a date or a splash of juice if you want more sweetness.

What kind of cocoa works best? Unsweetened natural cocoa is great. Dutch process will taste deeper and dessert like, so use whichever you love.

How do I make it thicker? Add more ice or use frozen beet cubes. You can also toss in 1 to 2 tablespoons oats to soak up liquid.

Ready to Sip Something Lovely?

We kept it simple, creamy, and colorful, with easy swaps for any goal. If you follow the tips above, you’ll get that cake shop flavor every time in a drink that feels good in your body. When you’re ready to try another take, I like this balanced approach to a Healthy Red Velvet Smoothie too. Bookmark this and come back whenever a craving hits, then blend up a Deliciously Creamy Red Velvet Smoothie You’ll Love to brighten your day.

You’ve got this. Your blender’s about to become your favorite dessert tool.

Deliciously Creamy Red Velvet Smoothie

Author: elalaoui-abdellahgmail-com
Total Time: 5 minutes
Yield: 1 serving 1x
Diet: Vegetarian

Print Recipe

Description

A light and nourishing smoothie that tastes like red velvet cake, made with cooked beets for natural sweetness and color.

Instructions

Add cooked beet, banana, Greek yogurt, milk, cocoa powder, vanilla extract, and salt to the blender.
Blend on high until smooth, adding ice cubes for thickness as desired.
Taste and adjust sweetness with date or maple syrup if necessary.
For extra creaminess, consider adding optional ingredients like oats or cashew butter.
Pour into a glass and enjoy!

Notes

For a dairy-free version, use plant-based yogurt and milk. This smoothie can be made ahead by prepping cooked beet cubes and banana and storing them in freezer bags.

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Beverage
Method: Blending
Cuisine: American

Nutrition

Serving Size: 1 smoothie
Calories: 250
Sugar: 20g
Sodium: 150mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 7g
Protein: 10g
Cholesterol: 10mg