Peel the beetroot and cut it into small pieces. Wash the apple, core it and chop it up too.
Peel the ginger or scrape off the skin with a spoon. Get everything ready for the juicer or blender.
Juice the beetroot, apple and ginger. If you're using a blender, purée the mixture finely and strain it through a cloth or fine sieve.
Pour the fresh juice into a large glass. Stir in the kombucha slowly so it keeps as much fizz as possible.
Season with lemon juice to taste. Chill briefly if needed, but don't let it stand for long.
Good to know
This juice is tart, fresh and a little wild. I especially like it when I want something light and earthy in my glass. The acidity keeps it lively, and the colour does the rest.
Swaps
Beetroot → carrot (contains beta-carotene). Apple → pomegranate seeds (bring polyphenols and more acidity). Ginger → fresh turmeric (earthier flavour, deep yellow colour). Lemon juice → lime juice (also contains vitamin C).
Allergens
The recipe is naturally vegan and free from the major allergens. Because of the raw ingredients and unpasteurised kombucha, it's best approached with caution for small children, pregnant women and people who are immunocompromised.
