Red Velvet Smoothie

Red Velvet Smoothie Recipe (with Beets!)

  • Author: Ivy Larson
  • Prep Time: 7 mins
  • Total Time: 7 mins
  • Yield: 2 1x
  • Cuisine: Smoothie





  • 1/2 cup chopped roasted beet root (approximately 1 small beet root) chilled or at room temperature (see note below for how to roast beets)
  • 1 cup frozen cherries
  • 1/2 cup raw cacao powder
  • 1/2 cup coconut “cream” (see notes below)
  • 1 cup chilled filtered water
  • 1 cup ice
  • 8 medjool dates, pitted
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon gelatinized maca (optional)
  • 1 tablespoon pure maple syrup (optional)
  • Pinch of Himalayan salt
  • Puffed whole grain cereal for topping, optional


Put all of the ingredients, except for the cereal, in the order listed above in a blender.  Process on high until smooth and creamy. Divide into 2 cups and sprinkle the whole grain cereal (if using) on top. Serve at once.



How to Roast Beet Roots: Individually wrap beet roots in foil. Place wrapped beet roots on a baking sheet. Roast in a 400 degree oven for 40 to 45 minutes, or until fork tender.

Coconut Cream: The coconut “cream” is the thick, non-watery part from a coconut milk can.