If you have an Instant Pot, cook the beets with one cup of water according to the manufacturer's instructions. Cut the cooked beets into smaller pieces, place them in a small bowl, and pour the cooking liquid over the beet pieces. Cool and chill in the refrigerator.
If you do not have an Instant Pot, peel the beets and place them in a small saucepan so that the beets are snug in the pot. Pour 1 cup of water over the beets, cover, and simmer until the beets are tender. Cut the cooked beets into smaller pieces, place them in a small bowl, and pour the cooking liquid over the beet pieces. Cool and chill in the refrigerator. When ready to make the juice, in a blender, add the beet pieces, reserved beet liquid, carrot juice, lemon juice, and one tablespoon of honey. Blend well.
Taste the beet juice and if needed, add another tablespoon of honey.
Store in a jar in the refrigerator. Shake before pouring.
Best if used within a week.