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1. Add the beetroot, berries, celery, ginger and water to a blender and blend until smooth. Add a bit more water if it is too thick.
2. Add the yoghurt and blend.
To serve:
Fill two glasses and garnish with fresh strawberries.
Recipe developed by Somikazi Zulu, LANCEWOOD® Cake-off 2018 finalist:
"My grandmother used to insist on us eating plenty of vegetables, so today I keep that tradition alive, but in different, more interesting ways, which is both healthy and delicious."
Struggling to convert the ingredients for this recipe? Click here to easily convert your measurements.
Struggling to convert the ingredients for this recipe? Click here to easily convert your measurements.
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