Beet and Berry Smoothie


150g cooked beetroots, coarsely chopped

60g fresh or frozen raspberries

250ml cranberry juice, chilled

225g low-fat plain yogurt

Chilled raspberries, to garnish (optional)


  1. In a food processor or blender, purée beetroot, raspberries and cranberry juice until smooth.
  2. Pour purée through a strainer into a large jug.
  3. Whisk in most of the yogurt.
  4. Pour into glasses and top with remaining yoghurt.
  5. Garnish with extra raspberries, if you like.
  6. Serve immediately
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