Peel and chunk 1 large or 2 medium beets into roughly 1 inch pieces and add them to a half gallon or larger jar.
Cover with 1/2 gallon filtered water.
Add 1 tablespoon sea salt and stir to combine.
Cover with a paper towel secured with a rubber band or a lit that sits ajar and let the mixture stand at room temperature (70-80 degrees) for 3 to 5 days.
Refrigerate for up to two weeks, drinking your desired amount each morning on an empty stomach.