A refreshing and vividly violet drink, beetroot kvass is very simple to make. Wash, skin and chop beetroots (skinning could probably be left if you are sure they are clean) then submerge in a light brine (10g salt to 1000ml water). Leave, covered, for several days and extract the juice.
I’ve made it before but not with home-grown beetroot. Wonderful results and, since I’ve got more in the ground, I’ll be getting a few more batches done this year.