Pressed Juicery Red Juice Recipe

Wash and trim

Thoroughly wash the beets and apples under cold running water. Scrub the beets to remove dirt. Trim the beet greens if attached and reserve for another use. Core the apples and remove any bruised spots. Peel the lemon if you prefer less bitterness from the rind (optional). Peel the ginger.

Cut to fit juicer/blender

Trim beet ends and cut beets into 1–2 inch chunks. Quarter the apples. Cut the lemon into halves. Slice the ginger into thin pieces if using a blender or small-chute juicer.

Cold-press (preferred)

Feed beet chunks, apple quarters, lemon halves (remove seeds), and ginger pieces through the cold-press masticating juicer in alternating order (beet → apple → ginger → lemon → apple) to help the machine extract evenly. Collect juice in a pitcher. If juice is very thick, dilute with up to 1 cup cold water to reach desired consistency. Stir gently to combine.

Centrifugal juicer (alternative)

If using a centrifugal juicer, feed ingredients in the same alternating order. Expect slightly more foam—strain through a fine mesh sieve if you want a smoother texture. Dilute with cold water as needed.

Place beet chunks, apple quarters, peeled lemon (remove seeds), and ginger in a high-speed blender with 1 cup cold water. Blend on high until fully liquefied (about 45–60 seconds). Pour mixture through a fine mesh sieve or nut milk bag into a pitcher, pressing or squeezing to extract as much liquid as possible. Discard or compost the pulp.

Taste the juice and add a pinch of sea salt if desired to enhance flavors. Add ice cubes to chill quickly. Pour into glasses and serve immediately for best flavor and nutrient retention. Store any leftovers in an airtight container in the refrigerator and consume within 24–48 hours; shake gently before serving.