A crisp, cold-pressed ruby tonic balancing sweet apples, earthy beets, and fresh carrots. Brightened with fresh ginger and lemon for an invigorating, antioxidant-rich wellness drink. Ready in minutes using raw whole-food produce.
Equipment
- Cold-press masticating juicer (or high-speed blender)
- Fine-mesh nut milk bag
- Chef’s knife and cutting board
- Airtight glass mason jar
Ingredients
- 1 medium beetroot (approx. 150g, scrubbed clean, ends trimmed, cut into wedges)
- 2 medium carrots (approx. 120g, tops removed, scrubbed, sliced lengthwise)
- 1 large Granny Smith apple (approx. 180g, cored and quartered; tartness balances sweet roots)
- 1/2 inch fresh ginger root (approx. 5g, unpeeled if organic)
- 1/2 medium lemon (peeled, seeds removed)
- Optional protein booster: 1 scoop (25g) unflavored collagen peptides or clear whey isolate
Instructions
- Prep produce: Wash all produce thoroughly under cold running water; do not peel the apple or carrots to retain skin nutrients.
- Cold extraction (No heat): Feed the beetroot, carrots, apple, ginger, and lemon alternately into the juicer chute at medium speed, letting the auger fully crush each batch before adding more.
- Texture check: If using a blender instead, process ingredients with 1/2 cup cold water on high for 60 seconds until completely liquified, then squeeze firmly through a fine nut milk bag to separate the liquid from the fiber.
- Protein integration tip: If adding protein powder, pour the strained juice into a shaker bottle, add your unflavored collagen or clear isolate, and shake gently for 15 seconds to dissolve without excess foam.
- Serve: Pour immediately over ice cubes into a tall glass; serve chilled when the color is bright ruby and the froth is fresh.
Notes
Storage & Separation: Natural settling is normal; give the jar a quick shake before drinking. No Reheating: Never heat this juice, as heat destroys natural vitamin C and raw enzymes. Allergy/Digestion: Beets can turn urine or stool pink/red (beeturia), which is harmless. Flavor Boosts: Add a sprig of fresh mint or a pinch of pink Himalayan salt to amplify the minerals. Store immediately in a vacuum-sealed or tightly capped glass mason jar in the coldest part of the refrigerator (below 4°C) for up to 48 hours. For longer storage, freeze in freezer-safe silicone trays or jars (leaving 2 cm headspace for expansion) for up to 3 months; thaw overnight in the fridge and shake vigorously before serving.
Nutrition
Calories: 115 kcal · Fats: 0.4 g · Cholesterol: 0 mg · Sodium: 65 mg · Potassium: 420 mg · Total Carbohydrates: 27 g · Fiber: 4.5 g · Net Carbs: 22.5 g · Sugars: 19 g · Protein: 2 g · Calcium: 38 mg
