Page 2 - Veggiefood Presentation
P. 2
Beetroot raspberry
smoothie
Ingredients Method
2 cooked beetroot, about 125 g in total,
cooled and roughly chopped
55 g fresh or frozen raspberries Put the beetroot and raspberries in a
250 ml cranberry juice drink, chilled food processor or blender with the
200 g Greek-style yogurt, chilled cranberry juice drink and purée until
Raspberries to decorate (optional) smooth.
Strain the purée through a nylon sieve
into a large jug to remove the raspberry
pips, then whisk in most of the yogurt.
Pour into 4 glasses and top with the
remaining yogurt. Swirl the yogurt into
the surface, then decorate with extra
raspberries, if liked. Serve immediately
