Beet-Blueberry Smoothie

This recipe is adapted from one I read in the 6/6/11 issue of First magazine. All of the following ingredients are blended together:

1 1/2 cups raspberries (I used blueberries)

1/2 cup canned beets (I used my leftover roasted long beets)

1/2 cup beet juice (I couldn't find this, so I used 1 1/2 cups pomegranate juice. More juice was necessary so that the smoothie wouldn't be too thick)

1 1/2 cups vanilla yogurt (I only had one cup)

sweeten with honey

I prefer my smoothies on the loose side. You can still taste the rich earthiness of the beets amongst the sweetness of the berries.