Instructions

• Ensure the 90 grams cooked, peeled beet root is cool; cut it into rough 1–2 cm pieces so it will blend easily.
• Add the beetroot pieces, 5–6 ice cubes, 15 grams honey, and the lemon juice (from the listed 1 lemon) to a blender.
• Blend on medium-high until the beetroot and ice are broken down and the mixture is fairly smooth (about 20–40 seconds).
• With the blender running on high, slowly add 250 millilitres orange juice and continue blending until fully smooth and evenly mixed (about 10–20 seconds).
• Taste and, if desired, adjust sweetness or acidity by adding a little more honey or lemon juice to your preference; blend briefly to combine.
• Pour into a glass, garnish with the 1 mint sprig and the orange slice, and serve immediately chilled.