Ingredients :

• Fresh ginger — Take a 2 to 3 cm piece. No need to peel it perfectly — a scrape with a spoon to remove the skin is enough. If yours has dried and shriveled, it’s too old: the heat will be there, but the aroma will be gone.
• Turmeric — Powdered works very well here. Half a teaspoon is enough. If you find fresh (it looks like ginger but bright orange inside), use 1 cm. Be warned: it stains everything — the countertop, your fingers, your white shirt.
• Raw beetroot — Not from a jar, not cooked. Raw beetroot has the firmness of a large carrot. Cooked, it makes the juice too sweet and a bit limp. It’s the raw beetroot that gives that impressive garnet color.
• Apple — Red or green — you choose the sweetness level. A Fuji or Gala softens and rounds it out. A Granny Smith brings a sharp acidity that cuts through the earthiness of the beetroot very well.