Ingredients :

• Raw beetroot — Choose it firm, without soft spots, with the skin still intact. Raw, not cooked — the vacuum-packed cooked beetroot from the supermarket won’t give the same result, it has already lost the essentials. Peel it with a peeler and work on a board you don’t care about, because the juice stains everything it touches.
• Fresh ginger — The root should be firm, with thin, dry skin — if it’s wrinkled, it’s been sitting around too long. No need to peel it entirely if you have a juicer; a good brush is enough. The amount in this recipe is bold; you will feel the spice. Reduce by half if you are a beginner with raw ginger.
• Lemon — Half is enough, but go up to a whole one if your beetroot is large. It acts as a counterweight: without it, the beetroot overwhelms everything and the juice becomes too earthy. Squeeze it by hand directly into the glass; no tools needed.
• Apple — A Granny Smith will bring extra acidity. A Golden will sweeten the whole thing. Both work. It’s not mandatory if you want a more raw juice, but it makes the drink much more accessible for beetroot beginners.