Start your day with a glass of beetroot juice for breakfast and pack in some vitamin C. Make it a day ahead, if you like, and keep in the fridge
Prep:5 mins
Serves 1 (220ml)
1 small beetroot, quartered, stems removed1 large apple, quartered1 carrot½ thumb-sized piece of ginger2 tsp apple cider vinegar
STEP 1If you have a juicer, simply feed all the ingredients though it into a glass, give it a good stir and serve with ice. If you don’t have a juicer, chop the ingredients into chunks and tip into a blender with 200ml cold water, then blend until as smooth as you can get it. Strain through a fine sieve (line the sieve with a clean J-cloth for a thinner juice) into a bowl, then pour into a glass and serve with ice. Whichever method you choose, it’s best to drink the juice as fresh as possible, but it can be made a day ahead. Will keep chilled for 24 hours. Give it a good stir before serving.
