Beetroot and Raspberry Smoothie recipe

Preparation Time: 10 minutes

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


  1. Dice the beetroot and put into a blender with the raspberries.

  2. Whiz the two together until it forms a puree, then blend in the cranberry juice. Pour through a sieve to discard the seeds.

  3. Stir in the Greek yoghurt to serve.

For an extra-cold smoothie, use frozen raspberries instead of fresh. You could also blend in some ice for a slushie like smoothie. Recipe serves 2-3.

Recipe Details:

  • Author: Laura Young.
  • Published:

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