Be the first to make this!
The vibrant colour and luxurious texture of this vitamin C-packed beet-and-berry mix appeals to the eye and the tastebuds, too.
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)
- 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.
Add fresh herbs to your smoothie, such as chopped parsley or crushed mint, or feathery fronds of dill or fennel.
Write a review
Click on stars to rate