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#ad Raspberry Beet and Lemon Smoothie | A healthy breakfast smoothie to start your day off right. #sharethesunshine

Raspberry Beet and Lemon Smoothie

  • Author: Deborah Murphy
  • Prep Time: 5 mins
  • Cook Time: 0 Min
  • Total Time: 5 mins
  • Yield: 1-2 1x
  • Category: Breakfast, Smoothie
  • Method: Blender
  • Cuisine: Vegetarian

Description

Start your morning off right with this pretty pink raspberry, beet, and lemon smoothie packed with fiber, protein, and antioxidants.


Ingredients

  • 1/2 cup peeled, chopped beet
  • 1/2 cup plain yogurt (use vanilla if you like a sweeter smoothie)
  • 1/2 cup unsweetened almond milk
  • 1/4 cup cashews
  • 1 cup Dole frozen raspberries
  • Juice from 1/2 lemon
  • 1 banana

Instructions

  1. Add all of your ingredients to a blender and puree until smooth. Makes 1 large meal-size serving or 2 small snack-size servings.

Notes

If you don’t have a high powered blender, you may want to pre-cook the beet before using. I would just steam the chopped pieces in a steamer basket on the stove top until fork tender and allow to cool before using in the smoothie.


Nutrition

  • Serving Size: 1 recipe
  • Calories: 459 kcals
  • Sugar: 33 g
  • Sodium: 116 mg
  • Fat: 19 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 66 g
  • Fiber: 15 g
  • Protein: 14 g
  • Cholesterol: 16 mg