Ingredients :

• Raw beetroot — This is the central ingredient — and it absolutely must be raw, not the kind in a jar with vinegar. Raw, it retains all its pigments and active compounds. Choose it firm, with smooth, dark skin and no soft spots. A medium beetroot is about 200 to 250g, the right size for one glass.
• Carrot — It softens the earthiness of the beetroot and brings a natural sweetness that balances everything. No need for a specific variety. The important thing: it should be firm, not limp.
• Orange — It acts as the binder for the whole recipe. Its juice provides the fruity acidity that makes this juice enjoyable rather than a chore. Squeeze it by hand directly into the blender; no fancy juicer needed.
• Fresh ginger — One grated teaspoon is the recommended dose. If it’s your first time with raw ginger, start with half a teaspoon — it slightly warms the throat and gives a little kick that lasts all morning. Ground ginger can work in a pinch, but fresh has a different intensity.