The beetroots are initially precrushed. The mash which is obtained in this manner is then sent directly to the decanter (cold), or it can briefly be heated in order to break down the tissue before it is sent to the decanter. It is also possible for the mash to be finely crushed or subjected to enzyme treatment before the phase separation process. The decanter separates the beetroot mash into clear juice and pomace. Depending on the desired trub content of the raw juice, a self-cleaning separator can be installed downstream of the decanter in order to polish the juice. This is followed by conventional conserving and sterile storage.