My aunt makes beetroot juice all the time, serves it at room temperature in a bowl more like beetroot water with thin slices of beetroot swimming in it that are supposed to be picked up with a fork while you drink the water with a spoon. She calls it a salad and throws in sliced cucumber as well.
I have often debated with her why it isn't really a salad but also failed to come up with an alternative name for it.
So earlier this year, I decided to convert it into a slush by freezing the boiled slices of beetroot and then blending them with chilled juice, some lemon and orange juice for tang and what resulted was a drink my family has been drinking all summer. And here we are, summer is over and we still are on it minus the slush part.
Beetroot and jaggery both boost very unique earthy flavors that are perfect compliment to each other. The lemon, orange and mint add a fresh and vibrant element, while all that tang and sweetness is rounded off with dash of black salt.
Beetroot, Jaggery, Orange and Mint Juice
2 beets, peeled
Juice of one sweet orange, plus one orange thinly sliced in cirlces
1 tbsp lemon juice
2 tbsp jaggery or raw cane sugar
1/2 tsp black salt
Handful of mint leaves
Boil the beets in 4 cups of water along with the sugar or jaggery.
Chill the boiled water and slice the beetroots. You can use the beetroots for garnish, freeze them to make beetroot ice or use in salad.
Add the lemon and orange juice, once it is chilled. Add ice if required.
Roughly tear the some of the mint leaves and add to the juice. Garnish with rest.