Beetroot Juice with Lemon (Easter, Homemade)

Wash the beets under running water with a vegetable brush to remove dirt. Remove the leaves (they can be saved for soup or salad). Peel the beets with a vegetable peeler or a knife if they have thick skin. Cut the beets into pieces about 2–3 cm in size, so they pass more easily through the juicer or cook faster for blending.

If you have a juicer or a slow juicer, put pieces of beetroot into the device in batches. First, press a few pieces of beetroot and alternate them with slices of lemon (without seeds) for better flavor extraction. Collect the juice in a jug. Squeeze until most of the juice from the beetroots has been extracted — dry beetroot pulp in the container is an indicator: when it is dull and dry, the process is complete.

If you don't have a juicer, first cook the chopped beets in a small amount of water (about 200 ml) for 20–25 minutes until they are soft — check with a fork: it should go in smoothly. Drain and cool to a warm temperature, then place in a blender along with the juice of the squeezed lemon and 100–150 ml of water. Blend on high speed for 1–2 minutes until smooth. Strain the mixture through a fine sieve or a cheesecloth and squeeze out as much juice as possible with three hand movements; you can use the remaining pulp for bread or vegetable pâté.

Add the remaining water to the obtained juice (adjust the amount according to your preference: less water = more intense flavor). Squeeze the juice from the remaining lemons directly into the pitcher, stirring with a wooden spoon. If you are using ginger (optional), peel a thin layer and grate it finely, then add it to the juice. Add a pinch of salt — it will enhance the sweetness of the beet. Taste and sweeten with honey if necessary: add 5–10 g at a time and stir until dissolved.

Strain the juice through a sieve again if you want a perfectly clear drink. Place the juice in the refrigerator for at least 30 minutes to chill — served very cold, it tastes best and has a fresh character. If you need quicker cooling, place the pitcher in a bowl of ice for 10–15 minutes.

Serve the juice in glasses with a few ice cubes, garnished with a thin slice of lemon and possibly a mint leaf. For an Easter table, arrange the glasses on a tray with fresh herbs and a small bowl of pulp as a snack for those interested. Before serving, stir the juice with a spoon — it may separate a little.

The remaining pulp from juicing can be used: sauté it in a pan with a bit of rapeseed oil and onion as a topping for sandwiches, mix it with cottage cheese and herbs for a spread, or add it to sourdough bread. Don't throw away the pulp — it's a great way to reduce waste.