Ingredients :

• Raw Beetroot — Choose a small to medium one — less than 200 g. Large ones are often more fibrous and less sweet. Raw and uncooked: this is imperative, as cooking destroys part of the nitrates and folates you’re after. In standard grocery stores, raw beets are often found in mesh bags in the vegetable aisle. Avoid vacuum-packed pre-cooked beets; they are not suitable here.
• Oranges — Two or three depending on their size and your taste. Choose juicing oranges — Navels are good, blood oranges give an even more intense color and a slightly more complex taste. Squeeze them by hand or with a citrus press: you get more juice and it’s fresher than if extracted in the blender. This is the pivotal ingredient — without it, the iron from the beet won’t be well absorbed.
• Carrot — Just one medium carrot. Its role: to soften the beetroot taste which can sometimes be a bit too direct, provide beta-carotene, and give body to the juice. Look for a carrot that is firm to the touch, not soft — a sign that it is still fresh and full of water.
• Lemon (optional but recommended) — Half a lemon is enough. It brightens the whole thing and prevents oxidation — it’s what keeps that beautiful bright color longer. Without it, the juice starts to brown within minutes. If you don’t have one, a bit of extra orange juice will do.