Ingredients :

• Raw Beetroot — This does all the heavy lifting. Pick it firm, without soft spots or black stains. Raw beetroot — not the pre-cooked vacuum-packed kind, which turns out watery — gives a thick texture and intense color. To peel, a tablespoon is enough to scrape off the thin skin. Be warned: your hands will turn reddish-purple instantly.
• Apple — Any variety works. A Fuji or Pink Lady brings more sugar and rounds out the smoothie; a Granny Smith gives more acidity if you like it sharp. Keep the skin on, as it provides fiber.
• Carrot — One large carrot. It rounds out the taste without taking over. If you only have baby carrots at the bottom of the bin, use two or three — it amounts to exactly the same thing.
• Fresh Lemon — Fresh, not bottled. Bottled lemon juice often has a preservative aftertaste that stands out in a raw smoothie. Two juicy lemons hand-pressed right before blending, that’s all.