Need a Sunday afternoon chiller or a Monday morning chiller? We’ve blended and blitzed this fresh beetroot smoothie that is guaranteed to hit the spot! The earthiness of raw beetroot isn’t for everyone. Cook the beetroot if you prefer and let it cool before you make your smoothie THis still makes it a healthy smoothie, but just less “organic”.
Recipe by Sarah Dall
Photograph by Dawie Verwey
4-Ingredient beetroot smoothie
- 4 medium beetroots
- 1 knob ginger
- 125ml (1/2 cup) Greek yoghurt
- 125ml (1/2 cup) crushed ice
Peel and trim the beetroots, reserving the juice, and cut into quarters.
Peel and grate the ginger.
Place the beetroot and yoghurt into a blender and blitz until smooth.
Add the juice from the grated ginger and the crushed ice.
Pulse once and serve immediately.
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