I love this naturally sweet beet juice made with raw beets, fresh lemon, ginger, and hydrating cucumber. It tastes incredible and is a great way to boost your vitamin C and mineral intake.
For this beet juice recipe, we combine beets with lemon, ginger, and cucumber. Beets are sweet and earthy, lemon and ginger add zing, and the cucumber makes it super refreshing and hydrating. It’s so delicious, I could drink it every day!
I prefer using my cold press juicer, but I’ve included tips in the recipe below for making it in a blender. For more juice ideas, check out my favorite green juice or these amazing ginger shots!
Key Ingredients
- Beets: I love turning beets into juice because they’re packed with nutrients like folate, manganese, potassium, iron, and vitamin C. Look for firm beets with smooth, unblemished skin. Red or yellow beets work well.
- Lemons: Lemons are a great source of vitamin C and potassium. They also add a bright, fresh flavor that balances the earthiness of the beets. Look for lemons that feel heavy for their size, which means they probably have more juice.
- Ginger: Gingerols in ginger offer anti-inflammatory benefits and can promote healthy digestion. No need to peel, just scrub, slice, and add to your juicer. Look for fresh ginger with smooth, unwrinkled skin.
- Cucumber: Cucumbers are super hydrating and add a refreshing flavor to the juice. Choose cucumbers that are firm and have a bright green color. I love English, Hothouse, or Persian cucumbers since they have thinner skins.
How to Make My Favorite Beet Juice
I love my Omega slow/cold-press juicer (not sponsored, just what I have at home). If you have a juicer, you can push everything through it and enjoy!
I leave the peel on my beets, giving them a good scrub before trimming the tops. Then, I cut the beets into small strips that are small enough to fit into the juicer. I also leave the peel on my cucumbers and ginger but remove the peel and seeds of the lemon.
The photo below shows that the pulp is pretty dry, which means we’re getting as much out of our produce as possible.
One thing that surprised us the first time we made juice at home was that the pulp really doesn’t smell like much. If anything, it smells like dirt. If you have a compost, definitely throw the pulp into it.
If you don’t have a juicer, blend the ingredients in a high-powered blender for 60 to 90 seconds. Then, strain it through a fine mesh strainer before drinking.
Lemon Ginger Beet Juice
- PREP
- TOTAL
In this beet juice, the beets taste sweet and earthy, lemon and ginger add zing, and cucumber adds mineral-rich water. Beets are naturally sweet, so we don’t add any additional fruit except for a lemon. If the juice is too tart or earthy, consider pushing a couple of carrots or an apple through the juicer. If you’re sensitive to ginger’s warming/spicy quality, add a smaller amount first and go from there.
You Will Need
2 medium beets, scrubbed clean and tops trimmed
1 medium seedless cucumber, rinsed, like Hothouse or English
1-inch length piece fresh ginger, scrubbed clean
1 medium lemon
Directions
1Chop the beets, cucumber, and ginger into thin pieces small enough to pass through the juicer easily.
2Cut away the yellow peel from the lemon, leaving most white pith and lemon flesh. Slice the lemon into slices and remove any seeds. Set half the lemon aside.
3Turn the juicer on and push everything through, alternating between the beets, cucumber, and lemon.
4When everything but the reserved lemon has been juiced, stir the juice and taste for tartness.
5Add the remaining lemon if it needs it. If the juice is too tart, consider adding a couple of scrubbed, unpeeled carrots or a small cored apple.
Adam and Joanne's Tips
- Storing: Fresh beet juice is best enjoyed soon after juicing, but you can make it a day or two in advance. Store in glass, airtight containers. If you have used a cold-pressed juicer, it should last a day or two longer.
- How to make beet juice without a juicer: To make beet juice in a blender, add all the prepared ingredients to a high-powered blender (like a Vitamix) and blend until smooth. Then, press the pulp through a fine mesh strainer to separate the juice from the pulp. A juicer will make better juice and will have less waste, but this gets you very close.
- The nutrition facts provided below are estimates.
You May Also Like...
I tried the beet recipe for the first time. I totally enjoyed it. The sweet and sour taste went well together. I also added some spinash to my drink. I automatically luv cook beets so this raw version was delicious to my pallette. Yes!the blender method is time consuming and hard work. I had to strain my pulp twice to only get 4ozs of drink. My hands were tired during that process. I will have to invest in a good economical juicer. Looking forward to trying many more of your other smoothies.
This recipe sounds delicious. I will definitely make it and send feed back.Regards, Ursula
Love this recipe!
Trying to make beet juice. Hope it comes out right.