Thinly slice the beetroot and add it into a large jug. Slice the lemon and add it to the beetroot. Lightly crush the sprigs of mint in your hands to release the fragrance then add them to the jug. Add the cold water to the jug and leave it in the fridge for at least 2 hours to infuse before serving. Serve with a sprig of mint in each glass, if desired.
Tip:
If there are any leftover beetroot, try quick-pickling them to make them last longer. They are great in salads.
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