Raspberry-Beet Smoothie

Raspberry-Beet Smoothie

The vibrant color and luxurious texture of this vitamin C-packed beetroot-and-berry mix has appeal for both the eye and the taste buds.

Quick look

  • prep 10 min
  • serves 4


  • 150g cooked beetroots, coarsely chopped
  • 60g fresh or frozen raspberries
  • 250ml cranberry juice, chilled
  • 225g low-fat plain yogurt
  • Chilled raspberries, to garnish (optional)

    How to make it   10 minutes

  • 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. Whisk in most of the yogurt.

  • 3

    Pour into four glasses and top with remaining yoghurt. Garnish with extra raspberries, if you like. Serve immediately.

  • Nutritional Information(per serving)

    • Calories: 94
    • Fat: 0.7 g
    • Saturated Fat: 0 g
    • Carbs: 18 g
    • Protein: 4 g
    • Fiber: 1 g

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