I’ve tried beet kvass before, and found it really earthy and…not something I’d voluntarily want to drink on a regular basis.
Our recent beetroot surplus had me looking at a variety of ways to preserve or ferment beet, which led me back to beet kvass. The recipe at the above link surprised me. It’s not only beet, but garlic, bay leaves, allspice and pepper. And it actually is pleasant to drink. It’s even effervescent!
Just be warned that beet is a pretty potent detoxifier and if you drink more than your body can handle, you’ll know it. Start with a shot glass of kvass and work your way up to more if you desire.
You don’t really need any special equipment to make the kvass, a large non-metallic vessel will do the job of fermenting, and then use a basic sieve for straining the finished product.
If you try it, let me know what you think.