Ingredients :

• The carrot — Get young carrots if you can, they are sweeter and less woody. Large winter carrots work very well too; their juice will just be a bit less sweet. No need to peel them if they are organic — a good scrubbing under cold water is enough.
• Fresh ginger — A piece of 2 to 3 cm, no more. Fresh ginger has a sharp, almost peppery kick, very different from the powder — don’t try to substitute one for the other, it’s really not the same. Choose a firm root, without wrinkles, with smooth skin.
• Turmeric — Powder is perfectly fine. If you find fresh turmeric in an Asian grocery store, even better — but it stains everything: fingers, board, blender. Half a teaspoon is more than enough to feel the difference on the palate.
• Raw beetroot — Raw, not vacuum-cooked. Pre-cooked beets in pouches give a juice that is too sweet and flat — the taste is totally different. Choose a very firm beetroot, without soft spots, ideally with its greens still fresh.