What you will need
- 2 medium beetroots peeled and chopped
- 2 apples cored
- 2 carrots
1 inch ginger
juice of 1 lemon- 1 cup cold water
How to make it
Wash fresh produce, remove seeds and cores, and cut firm ingredients into small pieces.
Add the water or other liquid to the blender first. Add the prepared produce and blend until finely broken down.
For a thinner drink, pour through a clean fine sieve over a bowl and press gently. Keep the pulp if you prefer a thicker blend.
Taste and adjust with a little more water or citrus. Divide into glasses and serve promptly.
What's in this drink
- Beet: A 100 g reference portion of beet supplies 109 mcg folate (DFE) and 0.329 mg manganese. USDA: Beets, raw.
- Apple with its skin: A 100 g reference portion of apple with its skin supplies 2.4 g fiber and 4.6 mg vitamin C. USDA: Apples, raw, with skin (Includes foods for USDA's Food Distribution Program).
- Carrot: A 100 g reference portion of carrot supplies 835 mcg vitamin A (RAE) and 13.2 mcg vitamin K. USDA: Carrots, raw.
Nutrient figures are per 100 g of the USDA reference ingredient, not per serving.
Straining and dilution change this beet apple carrot juice, so fiber or minerals listed for raw ingredients cannot be assumed to remain in the same amounts.
Storage
Cover and refrigerate leftovers promptly. Follow the storage directions on opened packaged ingredients. FoodSafety.gov recommends refrigerating perishable food within two hours, or one hour above 90°F, and keeping the refrigerator at 40°F or below.
Short FAQ
What should I check before starting?
Grate beet and carrot if your blender has trouble with firm raw vegetables. Strain slowly, without overfilling the sieve.
Can I change an ingredient?
Use one beet instead of two for a milder drink. Orange can replace part of the apple. Start with less ginger if you want the vegetables to lead.
