This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
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.
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."
This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
{{serverError}}
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
