Fresh beetroot juice is like sipping liquid rubies—earthy, vibrant, and surprisingly sweet with a tangy twist. I first fell in love with it in Istanbul, where street vendors serve it chilled with lemon and a whisper of spice.
This juice blends the detox power of cold-pressed techniques with a touch of culinary flair. Pairing beets with citrus and ginger not only balances the flavor but also elevates its nutrient absorption—a trick I picked up from a chef in Mumbai.
This pairs wonderfully well with Athens Salad and Carrot Apple Salad.. Whether you’re chasing energy or just a flavor adventure, this beetroot juice is a refreshing start.
Why You’ll Be Hooked?
- Discovered it while traveling through Turkey, where a local vendor added a squeeze of lime that changed the game—it’s now my go-to post-hike refresher.
- Fits perfectly into my morning routine—I prep a batch on Sundays and sip it chilled before yoga or work. It’s like a mini reset in a glass.
- I started adding ginger and a pinch of black salt after watching an Indian chef do the same—it balances the sweetness and adds a little kick.
- It helped me curb mid-day snack cravings and, surprisingly, contributed to my weight loss journey without making me feel like I was dieting.
- *It genuinely tastes good—*think naturally sweet, slightly tangy, and totally invigorating with a velvety finish.
Beetroot Juice Recipe
Refresh your day with this vibrant, nutrient-packed beetroot juice made with fresh beetroot, apple, carrot, celery, and ginger. A splash of lemon adds brightness to the earthy flavors. This naturally sweet detox drink is energizing, hydrating, and ready in just minutes using a juicer.
Equipment
- Juicer
- Knife
- Chopping board
- PeelerGlass or serving cup
- Mixing spoon
- Citrus squeezer (optional)
- Container or bowl for waste pulp
Ingredients
- 2 Celery stalks
- 2 carrots
- ½ inch small piece of Ginger, peeled
- 1 small red Beetroot
- ½ Lemon or Lime
- 1 large Apple
Instructions
- Wash all vegetables and fruits thoroughly under running water and pat them dry.
- Peel the beetroot and cut it into long slices.
- Cut the apple into long pieces and remove its core.
- Peel and chop the carrot into long pieces, and do the same with the celery.
- Place a glass or container beneath the nozzle of your juicer and switch it on.
- Feed the beetroot, apple, carrot, celery, and ginger alternately through the juicer, saving the lemon for later.
- Once the juice is extracted, squeeze half a lemon into it, stir well, and pour into a chilled glass.
- Serve immediately and enjoy.
Notes
- Using organic produce enhances the flavor and reduces chemical residues.
- Alternate ingredients while juicing to help the machine process more efficiently.
| Nutrition | Value |
| Calories | 219kcal |
| Carbohydrates | 55g |
| Fibre | 12.2g |
| Fat | 1.1g |
| Protein | 3.8g |
Tips To Ease Your Job!
- Prep in Advance: Chop and store the veggies in an airtight container a day ahead to save time in the morning.
- Use a Strainer (if needed): If you prefer smoother juice, strain it after juicing to remove excess pulp.
- Juice in Order: Start with softer ingredients like apple and finish with fibrous ones like carrot or beet—this helps push everything through more efficiently.
- Keep a Lemon Handy: Roll the lemon on the counter before cutting it—it makes it easier to juice and extracts more liquid.
- Quick Clean-Up: Rinse your juicer parts immediately after use to avoid sticky pulp buildup.
