Beet and Berry Smoothie

Ingredients

150g cooked beetroots, coarsely chopped

60g fresh or frozen raspberries

250ml cranberry juice, chilled

225g low-fat plain yogurt

Chilled raspberries, to garnish (optional)

Method

  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
Recipe credit: https://www.rd.com/food/raspberry-beet-smoothie/

 

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