Lemon Ginger Beet Juice
- PREP 10min
- TOTAL 10min
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
Chop the beets, cucumber, and ginger into thin pieces small enough to pass through the juicer easily.
Cut 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.
Turn the juicer on and push everything through, alternating between the beets, cucumber, and lemon.
When everything but the reserved lemon has been juiced, stir the juice and taste for tartness.
Add 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.