Beetroot and Raspberry Smoothie


  • 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


  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

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