Go Back
raspberry beet chia smoothie

Raspberry Beet Chia Smoothie

This raspberry beet chia smoothie is bright, creamy, and refreshing. Sweet raspberries balance the earthy beet while chia seeds add thickness and fiber. It’s a quick, healthy drink that works well for breakfast, post-workout energy, or a simple afternoon boost.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Healthy
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 1 small cooked beet peeled and chopped (about ½ cup)
  • 1 cup frozen raspberries
  • ½ frozen banana
  • 1 tablespoon chia seeds
  • ¾ cup almond milk or milk of choice
  • 1 teaspoon honey or maple syrup optional
  • ½ teaspoon vanilla extract
  • 3 –4 ice cubes optional, for thicker texture

Method
 

Step 1
  1. Add almond milk to the blender first. This helps the blades move easily and keeps the smoothie from sticking.
Step 2
  1. Add the frozen raspberries, frozen banana, and chopped cooked beet.
Step 3
  1. Sprinkle the chia seeds on top.
Step 4
  1. Add honey or maple syrup if you want extra sweetness.
Step 5
  1. Add the vanilla extract.
Step 6
  1. Blend everything for about 40–60 seconds until the smoothie becomes smooth and creamy.
Step 7
  1. If the smoothie looks too thick, add a splash of milk and blend again.
Step 8
  1. Pour into a tall glass. Sprinkle a few chia seeds or fresh raspberries on top if you like.
  2. Serve immediately.

Notes

Use cooked or roasted beets for a milder flavor. Raw beets can taste stronger and are harder to blend.
Frozen raspberries work best because they make the smoothie thick and cold without needing much ice.
If you want more protein, add two tablespoons of Greek yogurt or a scoop of vanilla protein powder.
For a vegan version, use maple syrup instead of honey.
If you only have beet powder, use 1 teaspoon instead of fresh beet.
Drink the smoothie right after blending for the best texture. Chia seeds will slowly thicken the drink if it sits too long.