This recipe balances the earthy sweetness of beets and carrots with the tart crispness of apples.

Ingredients

  • 1 Large Apple: Gala or Fuji work best for sweetness; Granny Smith for a tangier kick.

  • 1 Medium Beetroot: Peeled and halved.

  • 2 Large Carrots: Scrubbed and trimmed.

  • 1/2 inch Fresh Ginger: Peeled (adds a nice zest and aids digestion).

  • 1 tsp Lemon Juice: To brighten the flavors and preserve the color.

  • Optional: A pinch of black salt or a few mint leaves.

Preparation Steps

  1. Wash and Prep: Thoroughly wash all produce. Since you are juicing the skins of the carrots and apples, organic is preferred, or ensure they are well-scrubbed.

  2. Chop: Cut the apple, beetroot, and carrots into small enough pieces to fit easily into your juicer’s chute. Remove the apple seeds, as they can add a bitter note.

  3. Juice: Run the ingredients through your juicer. I recommend alternating between the harder carrots/beets and the softer apples to keep the machine running smoothly.

  4. Finish: Stir in the lemon juice and ginger juice. If you don’t have a juicer, you can use a high-speed blender with 1/2 cup of water, then strain the mixture through a nut milk bag or fine mesh sieve.

  5. Serve: Pour into a chilled glass. It is best enjoyed immediately to ensure you get the maximum benefit of the live enzymes and nutrients.

Why It Works

This combination is a powerhouse of Vitamin A, C, and K. The beetroot helps with circulation, carrots support eye health, and apples provide the pectin needed for a healthy gut.

Pro-Tip: If the beetroot flavor is too intense for you, start with a smaller portion and gradually increase it as your palate adjusts!