Beetroot makes a delicious addition to any smoothie and in this recipe, it not only provides a sweet, rich flavour but a delicious ruby red colour too. Perfect for breakfast.
- 125g beetroot
- 55g fresh raspberies
- 250ml cranberry juice
- 200g Greek yoghurt
- Lemon juice to taste
Dice the beetroot and put into a blender with the raspberries.
Whiz the two together until it forms a puree, then blend in the cranberry juice. Pour through a sieve to discard the seeds.
Stir in the Greek yoghurt to serve.