Ingredients
- 2 medium beetroots, scrubbed and trimmed
- 1 cup cold filtered water
- 1/2 cup freshly squeezed orange juice
- 1 tablespoon freshly grated ginger
- 1 tablespoon raw honey (or to taste)
- Juice of 1/2 lemon
- Pinch of sea salt
How to Make It
- Wash the beetroots thoroughly, then cut them into 1‑inch cubes. The pieces should be uniform so they cook evenly. When the cubes are about the size of a small dice, you’ll know they’re ready for the next step.
- Place the beet cubes in a steamer basket over simmering water. Cover and steam for 10‑12 minutes, or until the beets are tender enough that a fork slides in with slight resistance. You’ll notice the color turning a deep ruby, which signals the beet’s natural sugars are released.
- Transfer the steamed beets to a blender. Add the cold filtered water, orange juice, ginger, honey, lemon juice, and sea salt. Blend on high for 30‑45 seconds, or until the mixture is completely smooth and no longer gritty. The texture should be velvety, and you’ll see a bright, slightly frothy surface.
- If you prefer a smoother drink, strain the blended mixture through a fine‑mesh sieve into a large pitcher, using the back of a spoon to press out as much liquid as possible. The resulting liquid should be a vivid magenta‑orange hue, free of any pulp.
- Taste the drink and adjust sweetness or acidity if needed—add a touch more honey for sweetness or a splash more lemon juice for brightness. The final flavor should be balanced: earthy beet, citrus zing, gentle ginger warmth, and a hint of sweetness.
- Pour the finished drink into a glass and enjoy immediately, or chill in the refrigerator for up to 30 minutes if you prefer it cold. Drink a 250‑ml (about 1 cup) serving each morning for 30 days to experience the benefits.
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