Just Beet It Recipe

Wash and trim

Thoroughly wash the beets, apple, and lemon under cold water to remove dirt. Trim the beet greens if present (reserve for another use).

Peel and chop beets

Peel the beets with a vegetable peeler (or leave skins on if organic and well-scrubbed). Chop into 1-inch chunks so they process easily in a blender/juicer.

Core and chop apple

Core the apple and chop into chunks. Leave the skin on for nutrients and color.

Prepare ginger and lemon

Peel the 1-inch piece of ginger and slice thinly. Roll the lemon on the counter to loosen juice, then cut in half and measure 2 tablespoons of juice (about 1 small lemon). Reserve 2 slices for garnish.

If using a juicer

Feed the beet chunks, apple pieces, and ginger through the juicer alternating pieces to help extraction. Collect the juice in a pitcher. Add the lemon juice and stir. Taste and add up to 1 teaspoon honey or maple syrup if you prefer it sweeter. Stir in up to 1/2 cup cold water if the juice is very thick or strong, then chill or serve over ice.

If using a blender

Place beet chunks, apple pieces, ginger slices, 1 cup cold water, and lemon juice into the blender. Blend on high until completely smooth (30–60 seconds). Pour the puree through a fine-mesh sieve or nut milk bag into a bowl or pitcher, pressing or squeezing to extract as much liquid as possible. Discard or reserve the pulp for another use (baked goods, smoothies). Taste the juice and add up to 1 teaspoon honey or maple syrup if desired. If too concentrated, stir in up to 1/2 cup additional cold water. Chill or serve over ice.

Divide the juice between two glasses filled with ice if using. Garnish each glass with a lemon slice and two mint leaves. Stir once and serve immediately for best flavor and color.

Storage

Store any leftover juice in an airtight glass container in the refrigerator for up to 48 hours; shake before serving because natural separation will occur. Consume promptly for best nutrient retention and flavor.