Recipe

Chocolate Beet Drink

A surprisingly decadent, dairy-free chocolate beet drink that tastes like a smoothie and sips like dessert.

By Matt Campbell

•

4.8

A cold glass of deep magenta chocolate beet drink on a kitchen counter with a few beet slices and cacao powder nearby

Beets have two personalities. One is earthy and wholesome. The other is basically dessert wearing sensible shoes. This recipe leans hard into that second vibe.

This vegan chocolate beet drink is rich, dark, and creamy without any dairy. The beets bring color, body, and natural sweetness, while cocoa makes it feel like you are cheating even though you are not.

Quick heads-up on the name: blended beets + cocoa naturally lands closer to a smoothie. If you strain it, it sips more like a juice. Both are delicious, so choose your adventure.

Best part: you do not need a fancy juicer. A blender plus an optional quick strain does the job and keeps ingredients accessible. If you do have a juicer, I have notes for that too.

A blender jar filled with bright beet chunks, cocoa powder, and plant milk ready to blend

Why It Works

Chocolate-forward flavor: Cocoa and vanilla take the lead, so the beet taste stays mellow and cozy.
Silky texture without dairy: Plant milk plus a ripe banana creates that milkshake-like richness.
Balanced sweetness: Dates give caramel notes and keep the drink naturally sweet without tasting flat.
Fast cleanup: One blender, one strainer, one glass. That is my kind of project.

Pairs Well With

Storage Tips

Fridge: Store in a sealed jar or bottle in the refrigerator. It is best within 24 hours, but can keep up to 48 hours if it was blended and stored cold and clean. If it smells off, tastes fizzy, or looks overly foamy, discard it.

Shake it like you mean it: Natural separation happens. Just shake or re-blend for 5 seconds.

Freezer: Freeze in ice cube trays, then blend cubes with a splash of plant milk for a quick slushy-style version. Use within 2 months for best flavor.

Little tip: If the flavor gets a touch more earthy overnight, add a pinch of salt and a tiny extra drizzle of maple syrup. It wakes everything back up.

Common Questions

Does it taste like beets?

It tastes like chocolate first. The beet flavor is mild and reads more like a deep, fruity earthiness in the background, kind of like how dark chocolate can taste roasty. If you are beet-shy, use a smaller beet and add a little more cocoa.

Do I need to cook the beets?

No, but it helps. Raw beets can work well if you have a high-speed blender and you dice them small. In many regular blenders, raw beet can blend up a little gritty or stringy, so straining becomes more important. For the smoothest, sweetest result, use roasted or steamed beets that are fully cooled. Cooked beets also strain easier.

Can I make it without a banana?

Yes. Swap the banana for 1/2 cup frozen cauliflower (very neutral), or add 1/4 avocado for creaminess. You may want an extra date or a drizzle of maple syrup to keep it dessert-level.

Can I make this with a juicer?

Yes, with a small twist. Juice only the beet, then use a blender to combine the beet juice with cocoa, plant milk, vanilla, salt, and sweetener. If you want that rich, milkshake-like body, blend in the banana too. Cocoa really benefits from blending so it disperses and tastes chocolatey instead of powdery.

Will this stain my cutting board?

Beets are talented like that. Use a plastic board if you have one, or rub a wood board with a little lemon and baking soda after. It often helps, but some stains are stubborn.

Why is everything suddenly pink?

Beets can tint urine or stool for a day. It is harmless and surprisingly dramatic.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

High-speed blender (or any blender plus a little extra blending time)
Fine mesh strainer or nut milk bag (optional, for a smoother, more juice-like pour)
Cutting board and knife
Measuring spoons and cups
Tall glasses for serving

The first time I tried chocolate beet anything, I was fully prepared to be politely disappointed. I love beets, but I also love dessert, and those two do not always want to share a room.

Then I blended beets with cocoa, a ripe banana, and a couple dates, tasted it, and did that very specific kitchen pause where you look at the blender like it just told a really good joke. It was rich. It was glossy. It tasted like a chocolate smoothie that accidentally became a little more interesting. Now it is my go-to when I want something sweet but still want to feel like I made a smart decision.