Ingredients :

• The carrot — Five carrots are the backbone of the juice. They provide volume, natural sweetness, and that bright orange glow. In season, choose young carrots—sweeter and more tender, they pass more easily through any juicer. Out of season, classic market carrots work very well. Avoid large, overly fibrous storage carrots that clog filters.
• Raw beetroot — Only half a beetroot, but it’s what turns the juice into that deep garnet red. Raw and peeled, it feels firm under the knife—almost like a very dense apple—with that burgundy flesh that immediately stains hands and boards. In terms of taste, it brings an earthy and slightly sweet note that can’t be found anywhere else.
• Fresh turmeric — A piece no bigger than your thumb. It looks like miniature ginger, with thin skin and deep yellow flesh that stains everything it touches—fingers, board, juicer filter. It’s normal; it washes off with cold water. In terms of taste, it’s warm, slightly bitter, and almost peppery. If you’re sensitive to bitterness, start with half and adjust over time.
• Granny Smith green apple — Half a Granny. This is what saves the juice from being too austere—its sharp acidity rounds out the turmeric and beetroot, providing a light vegetal sweetness on the finish. Not a Golden, not a Fuji: you need the specific acidity of the Granny for this to work. Without it, the juice is much harsher.