Beet Smoothie with Raspberries Recipe
Daily Value: 12%
Vegetarian, Gluten-Free, Wheat-Free
|Folic Acid (B9)||55µg||14%|
|Fatty acids, total monounsaturated||0g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
As a veteran of several juice cleanses, I’m no stranger to drinking my beets. Not only is this smoothie packed with nutrients, but also it's sweet and easy-to-drink. My raging sweet tooth demands lots of honey, but feel free to cut back — or not include it at all. The hot pink hue means serving the smoothie in an elegant glass is non-negotiable.
- 1/2 cup diced beets
- 1 cup raspberries
- 8 ounces coconut water, chilled
- 6 ounces Greek yogurt
- 3 tablespoons honey
- 1 tablespoon lemon juice
Combine all of the ingredients in a blender. Blend until smooth. Serve and enjoy!
Recipe DetailsServings: 2
Total time: 10 minutes
Special Designations: Nut-free, Low-fat, Vegetarian
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