heya, maybe see if you can get some kale into the mix sometimes, just to mix it up with the spinach.
also, maybe you could make the beetroot juice into borscht. you could freeze the soup in smaller portions and thaw it out as needed.
from the recipe below i'd say think about switching out the pork sausage and using anti-inflammatory zinc-rich lean beef instead.
you could try leaving out one or two of the beets, and use the beet juice where the recipe calls for water.
substitute maple syrup for white sugar. substitute yoghurt for sour cream.
1 (16 ounce) package pork sausage
3 medium beets, peeled and shredded
3 carrots, peeled and shredded
3 medium baking potatoes, peeled and cubed
1 tablespoon vegetable oil
1 medium onion, chopped
1 (6 ounce) can tomato paste
3/4 cup water
1/2 medium head cabbage, cored and shredded
1 (8 ounce) can diced tomatoes, drained
3 cloves garlic, minced
salt and pepper to taste
1 teaspoon white sugar, or to taste
1/2 cup sour cream, for topping
1 tablespoon chopped fresh parsley for garnish
if that does not look tasty, how do you feel about pickled beets? i wuvs dem.
HTH