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. 1 medium seedless cucumber, rinsed, like Hothouse or English 1-inch length piece fresh ginger, scrubbed clean 1 medium lemon 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.
