Beetroot Fennel Juice

Ingredients

• 2 beetroot bulbs
• 1 bunch sorrel
• 1 fennel bulb
• 1 l vegetable broth

Instructions

1. 1.

   Peel the beetroots and cut them into cubes; wash the sorrel, set aside 4 leaves, and discard the rest. Wash the fennel, chop the fronds and set aside, then dice the remaining bulb into small cubes.

2. 2.

   Cook everything in the vegetable broth for about 40 minutes until tender, then strain through a sieve. Serve warm or cold, garnished with sorrel leaves and fennel fronds.