📝 About This Recipe
This stunning, deep-ruby juice is a powerhouse of earthy sweetness and invigorating citrus notes. By balancing the grounded, mineral flavors of raw beets with crisp Granny Smith apples and a spicy ginger kick, we transform a simple root vegetable into a sophisticated, refreshing nectar. It is as much a feast for the eyes as it is a revitalizing tonic for the body, perfect for a morning glow-up or a post-workout recovery.
🥗 Ingredients
The Earthy Base
- 2 medium Fresh Red Beetroots (scrubbed clean, ends trimmed, and quartered)
- 3 large Carrots (peeled and cut into 3-inch batons)
The Sweet & Tart Balance
- 1 large Granny Smith Apple (cored and sliced into wedges)
- 1/2 piece English Cucumber (for hydration and a mellow finish)
- 2 pieces Fresh Celery Stalks (including leaves for extra minerals)
The Zest & Spice
- 1 inch Fresh Ginger Root (peeled; use more if you prefer a sharper heat)
- 1/2 piece Fresh Lime (peeled, leaving as much white pith as possible)
- 6-8 leaves Fresh Mint Leaves (for a cooling aromatic finish)
The Finishing Touches
- 1 pinch Himalayan Pink Salt (to enhance the natural sugars)
- 1/4 cup Filtered Water (optional, only if a thinner consistency is desired)
- 1 handful Ice Cubes (for serving)
👨🍳 Instructions
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1
Thoroughly wash all produce under cold running water. Use a vegetable brush to scrub the beetroots and carrots to remove any lingering soil.
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2
Trim the tops and bottoms of the beetroots. If the skin is very thick or bitter, you may peel them, though keeping the skin adds more nutrients.
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3
Slice the apples into wedges, removing the core and seeds to prevent a bitter aftertaste in the juice.
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4
Prepare your juicer. If using a centrifugal juicer, ensure the filter basket is clean for maximum yield.
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5
Begin by juicing the ginger and lime first; these small, potent ingredients benefit from being 'pushed' through by the bulkier vegetables.
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6
Follow with the mint leaves, sandwiching them between the cucumber pieces to ensure the oils are fully extracted.
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7
Feed the beetroot quarters into the juicer one at a time, allowing the machine to process each piece fully before adding the next.
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8
Alternate adding the carrots and celery stalks. The high water content in the celery helps flush the dense beetroot pulp through the machine.
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9
Finish with the apple wedges, which provide the final rush of liquid to clear the juicer's chamber.
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10
Once all ingredients are processed, stir the juice thoroughly with a long spoon to incorporate the different layers of flavor.
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11
Taste the juice. If it feels too concentrated, stir in the 1/4 cup of filtered water and add a tiny pinch of Himalayan salt to brighten the flavors.
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12
For a silky-smooth texture, pour the juice through a fine-mesh strainer into a chilled glass pitcher.
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13
Fill two tall glasses with ice cubes and pour the fresh juice over the top immediately.
💡 Chef's Tips
Wear gloves when handling beetroots to avoid staining your hands bright pink. If you don't have a juicer, blend all ingredients with 1 cup of water and strain through a nut milk bag or cheesecloth. For a sweeter juice, swap the Granny Smith apple for a Gala or Fuji variety. Always drink beetroot juice within 15-20 minutes of extraction to benefit from the live enzymes and prevent oxidation. Save the leftover pulp—it can be seasoned and added to veggie burger patties or muffin batters for extra fiber.
🍽️ Serving Suggestions
Garnish with a sprig of fresh mint and a thin slice of lime on the rim. Pair with a light avocado toast topped with red pepper flakes for a balanced breakfast. Serve alongside a handful of raw walnuts to help the body absorb the fat-soluble vitamins. Enjoy as a 'mocktail' by topping the juice with a splash of sparkling mineral water. Serve in chilled copper mugs to keep the drink icy cold for longer periods.