Beet Juice
- PREP 10min
- TOTAL 10min
Beets are already naturally sweet, so we keep the ingredient list for this beet juice short. If you make it and find it too earthy, push half a cored apple or 1 to 2 carrots through the juicer for some extra sweetness.
You Will Need
2 medium beets, scrubbed clean and tops trimmed
1 medium seedless cucumber (such as hothouse or English)
1 (1-inch) piece fresh ginger, scrubbed
1 medium lemon
½ apple or 2 carrots (optional), for sweetness
Directions
1Cut the beets, cucumber, and ginger into pieces small enough to fit through your juicer’s feed tube. Remove the yellow peel from the lemon, keeping as much of the white pith as possible. Slice the lemon and remove all seeds. Set half of the lemon aside.
2Turn on the juicer. Feed the ingredients through, alternating between the beets, cucumber, ginger, and half of the lemon.
3Stir the juice and taste. For more brightness, juice the remaining half of the lemon. If the flavor is too earthy or tart, juice the optional apple or carrots to balance the flavor.
Adam and Joanne's Tips
- Fresh vegetable juice is best the day you make it, but you can keep it in the fridge for up to 2 days. Store in glass, airtight containers. If you have used a cold-pressed juicer, it should last a little longer.
- How to make beet juice without a juicer: Add all the prepared ingredients to a high-powered blender (like a Vitamix) and blend until smooth (adding a splash of water if needed). Then press the pulp through a fine-mesh strainer to separate the juice from the pulp. A juicer will make better juice and produce less waste, but it gets you very close.
- The nutrition facts provided below are estimates.