Ingredients :

• Beetroot — Get it raw, not vacuum-cooked. Supermarket pre-cooked beets in pouches have already lost their juice and much of their flavor. Raw, it resists under the fingers — firm like a potato — and its color stains everything it touches immediately. Pick a cutting board you won’t regret.
• Carrot — A real carrot with some character, not those snack baby carrots. If you can find seasonal ones with the greens still attached, their taste is more pronounced and less watery than those that have been sitting in a plastic bag for weeks.
• Lemon — Half a squeezed lemon is what makes the difference between a flat juice and a vibrant one. The acidity cuts through the earthiness of the beet and slows down oxidation. If you don’t have lemon, half a lime works too — with a slightly more floral profile.
• Honey — One teaspoon, no more. If you add it, use a liquid and neutral honey — acacia is preferable. A honey that’s too strong, like chestnut, will overpower everything else. And if you want to skip added sugar, forget it: the sweet carrot is more than enough.