beetroot juice

Ingredients

• 3 medium beetroots (about 1 pound), peeled, washed, and cut into wedges
• 2 large apples (Honeycrisp or Granny Smith work best), cored and quartered
• 1-inch piece of fresh ginger , peeled
• 1/2 lemon , peeled (leaving the white pith for maximum bioflavonoids, or fully peeled for a milder taste)
• 2 medium carrots , washed and trimmed (optional, for added natural sweetness)
• Ice cubes (for serving)

Instructions

Step 1: Prepare and Wash the Produce

1. Thoroughly wash all your ingredients under cold running water. Beetroots often carry residual soil, so scrub them clean with a vegetable brush. Peel the beetroots and ginger to remove any tough outer skin, and core your apples. Cut all produce into pieces that easily fit down the chute of your specific juicer model.

Step 2: Assemble Your Juicing Station

1. Set up your juicer on a clean, stable countertop. Place a large glass pitcher or measuring cup directly beneath the juice spout to catch the fresh liquid. Ensure the pulp container is securely attached to catch the fiber byproduct.

Step 3: Feed the Ingredients Alternatingly

1. Turn on the juicer. Feed the ingredients through the chute in a staggered order to ensure optimal extraction and flavor blending.
2. Pro Tip: Alternate a piece of apple or carrot with a chunk of beetroot. The firmer, higher-water-content fruits and vegetables help push the denser beetroot pieces through the chambers smoothly, maximizing your juice yield.

Step 4: Stir and Aerate

1. Once all the produce has been processed, stir the juice thoroughly inside the pitcher. Cold-pressed juices can sometimes separate slightly or settle; a quick stir redistributes the natural sugars, citrus oils, and earthy notes evenly.

Step 5: Serve and Enjoy

1. Pour the vibrant crimson juice immediately into tall glasses filled with ice cubes for the freshest, crispest taste.

Nutrition

Calories: 140 kcal · Protein: 3 g · Fat: 0.5 g Saturated Fat: 0 g · Carbohydrates: 34 g Dietary · Saturated Fat: 0 g · Fiber: 4 g · Sugar: 26 g (naturally occurring from fruit and roots) · Sodium: 65 mg