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Beetroot and Cranberry Smoothie

ingredients

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

method

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.

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