Raspberry, Beetroot and Kefir Whey Smoothie
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Sixty grams of beetroot is one small one from the pack and is 27 kcal. It tastes earthy on its own and disappears behind the raspberries, leaving the colour and a little sweetness.
Kefir and raspberries are both sour. The lemon sounds as if it would make that worse and does the opposite, sharpening the fruit so the sourness reads as flavour rather than as kefir.

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