Ingredients:
1 fresh beetroot, peeled and chopped
1 fresh carrot, peeled and chopped
1 sprig mint
1/2 emblica, chopped
1/4 cup lime juice
1/4 cup soda
Method:
Wash carrot, beetroot and emblica under running water and pat dry.
Peel and chop the carrot, beetroot into small pieces. Chop emblica into small pieces.
Add all ingredients to a blender. Blend until smooth. Pour into a glass, garnish and serve.
(Courtesy: Executive chef Noah Barnes, Tabula Beach and Arriba-Mexican Grill and Tequileria)