Scrape the beetroot and boil in 5 1/2 cups of water. Keep the pan open while boiling. When it is done, keep it aside.
Boil sugar in 5 cups of water. When the sugar completely dissolves, keep it aside.
Squeeze the beetroot pieces and strain out the pulp. Grind the beetroot again and sieve out the maximum pulp. Add the pulp to the sugar syrup. Add essence, citric acid and lime juice to it and stir it well. Pour the squash into a dry bottle when cool. Refrigerate.
Note: You can make more than 15 glasses of juice from one bottle of squash. Add more sugar if needed .