Beet Trip Recipe

Prepare produce

Wash all produce thoroughly under cold running water. Scrub beets and carrots to remove dirt. Trim beet tops and peel beets if preferred (young beets can be juiced with skins; mature beets are often peeled). Trim carrot tops and remove any rough ends. Trim celery stalk bases and discard any wilted outer stalks. Strip parsley from thick stems; keep tender stems if desired.

Cut to fit juicer

Cut beets and carrots into 1- to 2-inch pieces so they fit your juicer feed chute. Chop celery into 2- to 3-inch pieces. Bunch the parsley together so it can feed into the juicer without clogging.

Cold-press juicing

If using a cold-press (masticating) juicer: feed beets, carrots, celery, and parsley into the juicer in alternating pieces to help the machine process evenly. If your juicer is centrifugal, alternate harder items (beet, carrot) with softer (celery, parsley) and feed slowly to avoid clogging. If using a blender instead of a juicer: place beets (cooked and cooled if raw beets are too hard), carrots (lightly steamed if needed), celery, parsley, and 60 ml cold filtered water in the blender and blend until smooth, then strain through a fine mesh sieve or nut milk bag to extract juice.

Add brightness and adjust

Optional: squeeze the halved lemon through a small strainer into the juice to add brightness and preserve color. Taste the juice and, if desired, add a pinch of sea salt to enhance flavors. If the juice is too thick, stir in up to an additional 60 ml cold filtered water to reach preferred consistency.

Chill and serve

Pour the freshly extracted juice into a glass over ice cubes if desired. Serve immediately for maximum freshness and nutrient retention. If storing, transfer to an airtight glass bottle, fill to the brim to limit oxidation, refrigerate and consume within 24–48 hours.

Yield notes

This recipe yields approximately 2 servings (about 400–500 ml total) depending on produce size and juicer efficiency.