Beetroot kefir with parsley

Ingredients for 4 servings:

• 200 ml beetroot juice
• 200 ml carrot juice
• 2 tbsp lemon juice
• 200 g kefir, low-fat
• Sea salt and pepper from the mill
• 4 stalks of parsley
• 8 ice cubes

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Combine all the juices and kefir in a blender and blend vigorously. Season with salt and pepper. Wash the parsley and shake dry, then pluck the leaves from the stems. Divide the ice cubes among glasses and pour the drink over them. Garnish with the parsley leaves and serve with straws. Tip: For a particularly delicious and satisfying combination, you can use a juicer to freshly squeeze the juice from 2 large fresh beets and 4 large carrots. Instead of lemon juice, you can also add 4 tablespoons of apple juice. Calories: 61 g Protein: 3 g Fat: 1 g Carbohydrates: 9 g