Ingredients :

• Raw beetroot — This is the centerpiece. Choose it firm to the touch — if it gives a little, keep moving. No need to cook it: raw, it keeps all its nitrates. Avoid vacuum-packed pre-cooked beets, which have lost the essentials along the way.
• Fresh ginger — A piece of 2 to 3 cm, no more, otherwise the juice becomes aggressive and you’ll finish it reluctantly. To peel it, scrap it with a spoon rather than a knife: 20 seconds, and you lose almost nothing.
• The apple — A Fuji or a Golden. No varieties that are too acidic — we already have the lemon for that. It plays the role of a natural softener to counterbalance the bitterness of the raw beetroot.
• The lemon — Half is enough. Its acidity brings out the flavors of everything else, as if it’s turning up the general volume. Squeeze it directly into the blender by hand — no need to get the juicer out.