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Carrot Beet Punch

carrot beet punch

Beet roots are naturally sweet in taste and packs with a plethora of benefits to the body. Raw beetroots are crunchy in texture and turn soft and buttery when they are cooked. Apart from being boiled and baked, the roots are also a primary component in many salads. If you want to get the health benefits of beetroot, eat it raw or in a salad.

carrot and beet

Ingredients
4 carrots, scraped, washed, tops and tips removed
1 medium beetroot, washed
3 cups water
1 canned Supligen (290 ml)
Sweetened condensed milk
1 tsp. grated nutmeg

Method
Cut each carrot into 4 or 5 pieces

Put carrots and beetroot to boil in 3 cups of water on high heat. After the carrots and beetroot are cooked, turn off heat and set aside to be cool. I used the same water that the carrots and beetroot boiled in to blend the juice.After the carrots and beetroots  cooked, you probably will only have 1 cup of water in the pot. If that's the case use 1 cup of tap water as well.

Remove the beetroot skin and cut in chunks. Place cooked carrots and beetroot in a blender and add enough water to cover about three inches over the carrots and beetroot.

Blend carrots and beetroot until well smooth. Strain through a fine sieve strainer.
Add the Supligen. sweeten with condensed milk. Add vanilla nutmeg and white rum (about 1 oz. if using)
The punch is best served chilled without ice.

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