Beets are a personal favourite of mine and also your liver's best friend. 

Beets have been used for centuries as a blood and liver purifier. I think it's so cool, that even before science was really 'a thing', the ancients knew that beets were amazing!

When eaten whole - I love them raw in salads or roasted with balsamic - they provide you with a decent amount of fibre which is great for  your gut. Plus, the other nutrients in beets are really cool; and they contain SO MANY! 

They are rich in folate, manganese, vitamin C, potassium and betalains. Betalains are that beautiful magenta-red pigment in beets and function as phytonutrients, providing the body with antioxidant support. They are legit super-nutrients for your liver that help move out and excrete toxins. 

Now, I bloody love me a raw or roasted beet, BUT I also love beet juice and I want to share with you a recipe that I make most weeks in some variation. This is not for the faint-hearted, so if you're not down with ginger and chilli in massive amounts, or the overpowering earthy flavour that beets possess....walk away now!