close
Advertisement
Shop Now
Magazine
 

Beetroot and Raspberry Smoothie

This vitamin-packed drink makes a filling and nutritious breakfast if you are in a hurry. The beetroot content of the drink may even help blood flow in older people, especially to the frontal lobe.

Beetroot and Raspberry Smoothie

Ingredients

  • 2 cooked beetroot, about 125 g in total, cooled and roughly chopped
  • 1/2 cup (60 g) raspberries, plus extra to garnish (optional)
  • 1 cup (250 ml) cranberry juice, chilled
  • 1 cup (250 g) low-fat natural yogurt or low-fat Greek-style yogurt

Preparation

  1. Purée the beetroot, raspberries and cranberry juice in a food processor or blender.
  2. Strain the purée into a large bowl to remove the raspberry seeds, then whisk in most of the yogurt.
  3. Pour the smoothie into four glasses and spoon in the remaining yogurt. Gently swirl in the yogurt, then garnish with the extra raspberries, if desired. Serve immediately.

Serves 4
Preparation: 10 minutes



More Recipes

Raspberry cranachan

Raspberry cranachan

This traditional Scottish dessert is quick and easy to put together, and the nutritious combination of cream, fromage frais, oats and fresh fruit makes a superb sweet course for a special occasion meal. The whisky not only adds a taste of Scotland, but gives a fantastic kick to the flavour.

Rice pudding with apricots

Rice pudding with apricots

Rich in flavour and wonderfully creamy in texture, this satisfying rice pudding is a modern version of a popular old favourite. It's flavoured with tangy orange zest and sultanas, and paired with a cinnamon–spiced fresh apricot compote.

Ricotta bruschetta

Ricotta bruschetta

With a selection of Italian–style antipasto vegetables in your refrigerator, interesting light meals and snacks can be prepared in minutes, such as these tasty toasts topped with capsicum and ricotta. A salad is all that's needed to make a sustaining lunch.

Roasted vegetable and pasta bake

Roasted vegetable and pasta bake

A hearty vegetarian dish packed with flavour, this is ideal for a family meal or casual entertaining. A selection of vegetables – butternut pumpkin, asparagus and leeks – is roasted in garlicky olive oil, then tossed with chunky pasta shapes and a cheesy sauce.

Roquefort, pear and watercress salad

Roquefort, pear and watercress salad

The ingredients of this fresh and vibrant salad, with contrasting colours, textures and flavours, are perfectly complemented by the subtle walnut oil dressing. The walnut flavour is enhanced by adding lightly toasted walnut pieces to the salad.

Advertisement