Beet Juice Recipe
A simple beet juice recipe with beet, apple, carrot, ginger, and lemon, made with a juicer or a blender. Balanced so you still taste the beet, not just apple juice with a pink tint.
Servings 2 glasses
Calories 90kcal
Cost $3
Equipment
- 1 Juicer or high-speed blender
- 1 Fine mesh strainer or nut-milk bag blender method only
Ingredients
For the Juice
- 2 medium red beets peeled and chopped
- 1 medium apple Honeycrisp or Fuji, cored and chopped
- 1 medium carrot chopped, optional
- 1/2 lemon peeled
- 1 inch fresh ginger peeled
- 1 cup cold water blender method only
Instructions
Prep the Produce
- Scrub the beets clean, then peel with a vegetable peeler. Chop into rough 1-inch pieces so they feed through the juicer or blender easily.
- Core the apple and carrot if using, peel the ginger, and peel half the lemon. Chop the apple and carrot into similar-sized chunks.
Juice or Blend
- Feed the beets, apple, carrot, ginger, and lemon through the juicer in that order, alternating hard and soft produce so nothing clogs the chute.
- Add all the produce to the blender with 1 cup cold water and blend on high for 45 to 60 seconds until fully broken down.
- For the blender method only, pour the mixture through a fine mesh strainer or nut-milk bag, pressing with a spoon to extract as much liquid as possible.
Finish and Serve
- Taste the juice. If it tastes too earthy, add a small squeeze more lemon. If it tastes too sharp, add a splash more apple juice or water.
- Pour over ice and serve right away for the brightest color and flavor. Beet juice starts to oxidize and dull in color within 20 to 30 minutes.
Notes
For best color and flavor, drink beet juice right away -- it starts to dull within 20 to 30 minutes. Store any extra in an airtight container in the fridge for up to 24 hours and shake well before drinking. Wear an apron; beet juice stains.
