Our Favorite Beet Juice
I love this delicious 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. This beet juice is so good I could drink it everyday! 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. 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. 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. If you have a juicer, you can push everything through it and enjoy! I love my Omega slow/cold-press juicer (not sponsored, just what I have at home). 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. 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. Our Favorite Beet Juice PREP 10 mins TOTAL 10 mins PREP 10 mins TOTAL 10 mins 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. Makes approximately two 8-ounce servings 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. 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. 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. Nutrition Per Serving Calories 66 / Carbohydrate 15 g / Total Sugars 8 g / Total Fat 0 g / Cholesterol 0 mg AUTHOR: Adam Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Our Favorite Green Juice Next Post: Perfect Overnight Oats