Beetroot Juice
Beetroot juice is deep ruby red, naturally sweet and a little earthy, and it takes about 10 minutes to make if you have a juicer or a blender. Apple softens the earthiness of the beetroot, ginger adds warmth and a squeeze of lemon lifts the whole glass. This recipe makes one large glass of about 250ml, and it is easy to double.
- Total
- 10 min
- Prep
- 10 min
- Serves
- 1
- Per serving
- 115kcal
Ingredients and swaps for beetroot juice
Choose firm, smooth beetroots with no soft patches, as heavier roots give more juice. Raw beetroot is not the same as the cooked, vacuum-packed kind sold for salads, so look in the loose vegetable aisle.
If you do not have a sweet apple, a carrot or a peeled orange will soften the flavour. A pinch of ground ginger can replace fresh ginger in a hurry.
Making beetroot juice
Tap a time to start a timer.
- Wash Scrub the beetroots well under cold running water with a vegetable brush, then trim off the leaves and the root tip. If the skin is thick or damaged, peel it. Wash the apple.
- Chop Cut the beetroots and the apple into chunks small enough for your juicer chute, removing any woody core from the apple. Scrape the skin from the ginger with the edge of a teaspoon.
- Juice Switch on the juicer and feed through the beetroot first, then the ginger, then the apple. The apple pushes through the last of the beetroot juice.
- Finish Squeeze the lemon juice into the glass and stir well. Pour over ice if you like and drink straight away.
Serving and keeping
Drink it straight after making it, over ice or just chilled. Using beetroot and apple straight from the fridge gives a cold glass without watering the juice down with ice, and a small glass is plenty if you are new to the flavour. Beetroot juice is quite strong, so mix it half and half with cold water or carrot juice if you prefer a milder drink. For a blend of several vegetables, try vegetable juice.
Common problems and fixes for Beetroot Juice
- The juice tastes too earthy.
- Add another half apple or a little more lemon juice. A sweet apple balances the earthy flavour of the beetroot better than a sharp one.
- The juicer and your hands are stained pink.
- Beetroot stains plastic quickly, so rinse the juicer parts straight after use. Wear gloves for chopping if you wish.
- The juice is too thick or frothy.
- Stir in a splash of cold water, or leave the glass for a couple of minutes for the foam to settle. Use cold beetroot and apple from the fridge for a chilled drink.
Frequently asked questions about Beetroot Juice
Can you make beetroot juice without a juicer?
Yes. Blend the chopped beetroot, apple and ginger with 100ml of cold water until very smooth, then strain through a fine sieve or a clean muslin cloth, pressing out all the liquid.
How long does it keep in the fridge?
Up to 24 hours in a sealed glass jar. The colour and flavour are best on the day you make it, and the juice separates, so shake the jar before drinking.
Why does beetroot turn my wee pink?
It is harmless and quite common. Beetroot pigments can colour urine and stools pink or red for a day, and it is not blood. See your GP if you are worried or if the colour continues for several days.
Can you use cooked beetroot?
Raw beetroot is best for juicing. A juicer cannot extract much from soft cooked beetroot, but you can blend cooked beetroot with the apple, ginger and some cold water and strain it.
How did you like the recipe?
4.8 / 5 · 47 ratings
