2 large pink or red grapefruit
8 fresh beetroots (around 250g), leaves removed
1 large punnet of raspberries
1 large knob of fresh ginger
Honey or maple syrup to taste
1 Juice the citrus fruit and set aside.
2 Push the beetroot, raspberries and ginger through a juicer. Mix the pressed juice with the clementine and grapefruit juice.
3 If it tastes too tart, mix in a spoonful of honey or maple syrup. Serve straight away.
* From Secrets of Scandinavian Cooking: Scandilicious by Signe Johansen (Saltyard Books).
published by The Guardian, Saturday 23 February 2013