Daily Beet Booster

• Prep Time: 10 minutes

• Active Time / Juicing Time: 5 minutes

• Total Time: 15 minutes

• Yield: 2 servings (approx. 16–20 oz total)

• Intensity / Difficulty Level: Easy (Beginner Friendly)

• Equipment Needed: High-speed juicer OR high-powered blender + fine-mesh nut milk bag / strainer

Equipment & Prep Intensity Guide

Understanding the preparation intensity helps you streamline your workflow in the kitchen:

1. Washing & Scrubbing (Intensity: Low): Root vegetables grow directly in nutrient-rich soil. Scrubbing them thoroughly removes all grit without requiring you to peel organic produce.

2. Chopping & Slicing (Intensity: Low to Medium): Depending on your juicer’s chute size, you will need to slice produce into manageable batons or cubes.

3. Extraction Intensity (Intensity: Low): Feeding ingredients through a slow masticating juicer or centrifuging juicer is quick and effortless. If using a blender, an extra straining step is required.

Ingredients

To achieve the crisp balance of sweet earthiness, zesty spice, and citrus brightness, use fresh, organic ingredients whenever possible:

Core Base:

• 2 medium Beetroots (Red or Chioggia): Washed well, stem trimmed, skin left intact if organic, cut into quarters.

• 3 large Carrots: Scrubbed, ends trimmed, cut into halves or thirds.

• 2 crisp Crisp Apples (e.g., Honeycrisp, Gala, or Granny Smith): Cored and quartered.

• 1 medium Lemon: Peel and white pith removed (to avoid bitterness), quartered.

Spice & Zing Boosters:

• 1 to 2-inch knob Fresh Ginger Root: Scrubbed clean (no need to peel if organic).

• 1/2-inch knob Fresh Turmeric Root: Scrubbed clean (optional, for anti-inflammatory enhancement).

• 1 tiny pinch Black Pepper: Added right at the end (enhances turmeric absorption).

• 1 pinch Himalayan Pink Salt: Enhances sweetness and replenishes electrolytes.

Optional Serving & Finishing Touches:

• Fresh Mint Leaves: For garnish.

• Ice Cubes: For chilled serving.

Step-by-Step Instructions

Follow these step-by-step instructions for the ultimate cold-pressed juice experience:

Step 1: Prep Your Produce

1. Wash all produce thoroughly under cold running water using a vegetable brush to remove any dirt or residue.

2. Trim the root ends and leafy stems from the beets and carrots.

3. Quarter the beets and apples. If your juicer has a wide feed chute, you can leave them slightly larger; for smaller chutes, slice into 1-inch strips.

4. Cut away the outer peel of the lemon using a paring knife, keeping as much juicy flesh intact as possible.

Step 2: Extract the Juice

• Method A: Using a Juicer (Recommended)

  1. Turn on your juicer and begin alternating between hard root vegetables and softer ingredients to optimize yield.

  2. Feed half the apples, followed by the ginger and turmeric.

  3. Pass the beet slices through, followed by the carrots.

  4. Finish by running the remaining apple slices and lemon quarters through to clear out any remaining root fibers from the machine.

• Method B: Using a High-Speed Blender

  1. Roughly dice all ingredients into small 1/2-inch cubes.

  2. Add 1/2 cup of cold filtered water to the base of your blender container to help the blades catch.

  3. Add the softest ingredients first (lemon, apples), followed by beets, carrots, ginger, and turmeric.

  4. Blend on high for 45–60 seconds until completely smooth.

  5. Pour the slurry through a nut milk bag or fine-mesh strainer into a large measuring cup or bowl. Gently squeeze or press with a spatula to extract all liquid juice from the pulp.

Step 3: Season & Chill

1. Stir a small pinch of Himalayan pink salt and a microscopic pinch of ground black pepper directly into the freshly extracted juice.

2. Pour over fresh ice cubes in two tall glasses.

3. Garnish with a sprig of fresh mint if desired, and serve immediately!

Storage & Freshness Guidelines

• Best Enjoyed: Immediately upon extraction to minimize oxidation and preserve enzyme activity.

• Refrigeration: Store in an airtight glass jar or mason jar with minimal headspace (filled to the brim to avoid air exposure). Keep refrigerated for up to 24–48 hours.

• Quick Tip: Shake well before drinking, as natural sedimentation and layer separation will occur naturally.

Complete Nutritional Breakdown

The following values are estimated per serving (approx. 8–10 oz glass based on 2 servings total):

• Calories: 135 kcal

• Total Fat: 0.5 g

  • Saturated Fat: 0.1 g

  • Trans Fat: 0 g

• Cholesterol: 0 mg

• Sodium: 115 mg

• Total Carbohydrates: 32 g

  • Dietary Fiber: 2.5 g (soluble liquid fiber)

  • Sugars: 22 g (naturally occurring from fruit & root vegetables)

• Protein: 2.5 g

• Vitamin A: 280% DV (from Beta-Carotene in carrots & beets)

• Vitamin C: 65% DV (from fresh lemon, apple, and beet)

• Folate (Vitamin B9): 25% DV

• Potassium: 520 mg (15% DV)

• Iron: 10% DV

• Manganese: 18% DV