Rockin Beet Recipe

Wash and trim

Thoroughly wash the apple, carrots, and beet under cold running water. Scrub to remove dirt. Trim carrot ends and remove beet greens (reserve greens for another use).

Peel the beet with a vegetable peeler or paring knife. If the apple is not organic, peel if desired; core the apple and cut into pieces that fit your juicer or blender. Peel the ginger and slice thinly if using a blender.

Feed produce through the juicer

Cut apple, carrot, and beet into pieces that fit your juicer chute. Alternate feeding apple, carrot, and beet pieces to help extract juice evenly. Add the ginger pieces last to infuse a spicy kick. Collect juice in a pitcher.

Once juicing is complete, stir in the fresh lemon juice. Taste and add a pinch of sea salt if desired to brighten flavors. If the juice is too thick or concentrated, stir in up to 1 tablespoon cold water to reach preferred consistency. Pour over ice and garnish with mint leaves.

Blend and strain

Place chopped apple (cored), carrots (chopped), peeled beet (chopped), and peeled ginger into a high-speed blender. Add 2–4 tablespoons cold water to help blend. Purée on high until smooth, about 45–60 seconds.

Pour the puréed mixture through a fine-mesh sieve or nut milk bag over a bowl. Use a spatula or squeeze to press out as much liquid as possible. Stir in the fresh lemon juice and a pinch of sea salt if desired. Adjust thickness with up to 1 tablespoon additional water. Serve over ice and garnish with mint.

Serve immediately for best flavor and nutrition. Shake or stir before drinking if separation occurs. Store any leftover juice in an airtight container in the refrigerator for up to 48 hours; shake well before serving.