Beetroot Ginger Detox Juice)

Ingredients

• 2 medium Beetroots (trimmed, washed thoroughly; skin can remain if organic)
• 2 Crisp Apples (Gala, Honeycrisp, or Granny Smith for extra tartness)
• 1 large Cucumber (English or Persian cucumber preferred)
• 1 to 2-inch piece of Fresh Ginger Root (adjust based on your spicy tolerance)
• 1 medium Lemon (peeled, leaving the white pith intact for extra bioflavonoids)
• Optional: 1 pinch of Cayenne Pepper or a small sprig of fresh Mint for garnish

Instructions

1. Rinse all produce under cold running water. Scrub the beetroots thoroughly to remove any surface dirt. If using non-organic produce, peel the beets and apples. Quarter the apples and cut the beets and cucumbers into long strips or chunks that fit your appliance’s chute.
2. Juicer Method: Feed the ingredients through your cold-press or centrifugal juicer, alternating between hard ingredients (beets, ginger) and high-water ingredients (cucumber, apple, lemon) to clear the extraction chamber.
3. Blender Method: Cut produce into small 1-inch cubes. Add 1/2 cup of cold filtered water to the blender base. Add soft items (cucumber, lemon) first, followed by apples, beets, and ginger. Blend on high for 60 to 90 seconds until completely smooth.
4. If using a blender, pour the thick puree into a nut milk bag or fine-mesh sieve set over a large bowl or measuring pitcher. Gently squeeze or press the pulp with a spatula until all liquid is extracted.
5. Stir the juice thoroughly to combine the layers. Pour over ice in tall glass tumblers. Garnish with a fresh mint leaf or a light dash of cayenne pepper if desired.

Nutrition

Calories: 120 kcal — · Protein: 2.5 g 5% · Fat: 0.4 g 1% · Carbohydrates: 28 g 10% Dietary · Fiber: (Juiced vs Blended) 2–6 g 8–21% · Sugar: (Natural fruit/veg