Ingredients :

• Raw beetroot — It’s the star, and it deserves to be chosen well. Pick it firm, without soft spots, with vibrant greens if possible. Raw, it has a dense texture that resists under the knife — a bit like a very compact carrot. Absolutely avoid vacuum-packed cooked beetroots sold in bags: they’ve lost most of their flavor and produce a juice that’s too sweet and flat.
• Green apple — Granny Smith, that’s the one. Not Golden, not Fuji — Granny. Its natural acidity cuts through the earthiness of the beetroot and balances the whole thing. Keep the skin; it adds color and lightness. Just remove the seeds before blending.
• Carrot — It’s the link. A classic carrot, not too big — big ones are often more fibrous and less sweet. You can coarsely grate it before putting it in the blender; it helps a lot if your appliance isn’t very powerful. It brings roundness and softens the potential bitterness of the beetroot.
• Honey (optional) — Truly optional. If your apple is tangy and your beetroot is very fresh, you won’t need it. If you add it, one teaspoon is enough — no more, otherwise you turn a juice into an overly sweet syrup.