Raspberry-beet-berry smoothie
10 minutes
The vibrant colour and luxurious texture of this vitamin C-packed beet-and-berry mix appeals to the eye and the tastebuds, too.
Lynn Lewis
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Ingredients
Serves: 4
- 2 cooked beetroots (150 g), cooled and coarsely chopped
- 60 g fresh or frozen raspberries
- 1 cup (250 ml) cranberry juice, chilled
- 1 cup low-fat plain yogurt
- chilled raspberries for garnish (optional)
Directions
Preparation:10min ›
Ready in:10min
- In a food processor or blender, purée beetroot, raspberries and cranberry juice until smooth.
- Pour purée through a strainer into a large jug. Whisk in most of the yogurt.
- Pour into 4 glasses and top with remaining yogurt. Garnish with extra raspberries, if desired. Serve immediately.
fresh ideas
Add fresh herbs to your smoothie, such as chopped parsley or crushed mint, or feathery fronds of dill or fennel.
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