Beet Kvass (Ka-VASS) is loaded with nutrients, and acts as a digestive aid and blood tonic. Don't let the pretty color fool you; this isn't a sweet drink. In fact, it's rather salty, and tastes better than beer after a hot day outside laboring.
3 medium organic beets, coarsely chopped
1/4 cup whey
one very light tablespoon of sea salt
To Make Kvass
Place beets, whey, salt, and water in a two quart glass container. Add water to fill. Stir well and cover. Keep at room temperature for 2 days (above 70 degrees), then transfer to your refrigerator. Chill and drink. (recipe adapted from Nourishing Traditions, Sally Fallon)
I haven't done this, but some people suggest adding a shot of vodka and a sprig of fresh dill to the tonic. Bottoms up!