Beetroot and Cranberry Smoothie
Serves: 4
125 g cooked beetroot, drained and cubed
50 g fresh, canned or frozen (defrosted) raspberries, (reserve a few for decoration)
125 ml cranberry juice, chilled
200 ml Be Good To Yourself Greek natural yogurt
juice of 1/2 lime
mint leaves to garnish
1. Place the beetroot and raspberries into a food processor or blender with the cranberry juice and blend until smooth.
2. Pass through a fine sieve to remove the raspberry pips.
3. Pour into glasses and swirl a large spoonful of yogurt into each glass.
4. Serve immediately decorated with a few raspberries and a fresh mint leaf.
