Raspberry, Beetroot and Kefir Whey Smoothie

Make raspberry, beetroot and kefir whey smoothie, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
200 ml Kefir
60 g Cooked beetroot (Vacuum-packed cooked beetroot, not the kind in vinegar. Vacuum-packed, not pickled. Pickled beetroot carries vinegar and usually sulphites.)
100 g Raspberries (Frozen, straight from the bag.)
1 scoop, about 30 g Whey protein isolate (Values for an unflavoured or lightly flavoured isolate. A concentrate or a blend carries more fat and carbohydrate at the same scoop.)
A squeeze Lemon juice
A handful Ice
Ingredient notes on the recipe page.

METHOD
1. Put the kefir and whey into the blender first and run it for ten seconds so the powder dissolves.
2. Add the beetroot, roughly chopped, and the raspberries and blend for forty seconds. The beetroot takes longer to go smooth than the fruit.
3. Squeeze in the lemon, add the ice and blend once more. Sieve it if raspberry seeds bother you.

Contains milk.
Most whey powders contain soya lecithin, which counts as soya. Check the tub.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/raspberry-beetroot-kefir-smoothie

AI-generated images illustrating the recipe.

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