Posted on April 21 2019
A stunning, ruby red bowl of raw restorative goodness.
800g fresh beetroot, peeled (approx 4 mediums sized beets)
1 stalk celery, finely chopped
1 clove garlic, smashed
2 teaspoons grated fresh ginger
1 green shallot, chopped
2 tablespoons chopped fresh dill
2 tablespoons lemon juice
2 tablespoons olive oil
750ml apple kombucha
Place all ingredients except kombucha into a blender and whizz til smoothish. Pour in the kombucha and give it a little whizz to combine.
Ready to serve now but best when it sits for at least 30 minutes to allow the flavours to develop.