2 cooked beetroot (240 g)
150 g frozen raspberries
2 pitted dates (25 g)
200 ml non-dairy milk such as oat, soy or almond
- Peel and slice the kiwifruit. Put it into a blender with the cut beetroot, dates and frozen raspberries (reserving some for garnish) and the non-dairy milk.
- Blend until smooth. Serve in glasses and garnish with the remaining frozen raspberries.