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2 medium beetroots, cooked, finely diced & frozen
250 ml mixed frozen berries
stalk celery, 10 cm piece
ginger, 1 cm piece
200 – 250 ml cold water
125 – 160 ml LANCEWOOD® Double Cream Vanilla Yoghurt or Double Cream Mixed Berries Yoghurt
Strawberries for garnish
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.
Fill two glasses and garnish with fresh strawberries.
Somikazi’s inspiration for this recipe:
"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."
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