Fresh Beet and Carrot Juice

Feed the beets, carrots, apple, and ginger through, alternating between softer and firmer pieces to keep things moving.
Stir in the lemon juice at the end.
Serve over ice or chilled.
With a blender:

Chop the beets and carrots into small chunks — smaller than you think you need.
Add them to the blender with the apple, ginger, and 1/2 cup cold water.
Blend on high for 60 to 90 seconds, until as smooth as possible.
Strain through a fine mesh sieve or nut milk bag, pressing to extract the liquid.
Stir in the lemon juice.
Straining is optional. Unstrained, you keep the fiber and get something closer to a thin smoothie.

Prep and Timing

Prep time: 10 minutes

No cooking required

Yield: About 2 cups

Best served immediately, though it holds up in the fridge short-term.

Choosing Good Beets and Carrots

Look for beets that feel firm and heavy for their size, with smooth skin and no soft spots.

Small to medium beets tend to be sweeter. Very large ones can be woody.

If the greens are still attached and look fresh and perky, that’s a good sign the beet was harvested recently.

For carrots, choose firm ones with good color. Limp carrots make sad juice.

Practical Tips

Wear an apron. Beet juice stains, cheerfully and permanently.

Scrub the vegetables well rather than peeling — much of the good stuff sits just under the skin.

Chill the vegetables before juicing for a colder, more refreshing result.

Start with less ginger than you think you want. It’s easy to add more and impossible to take out.

Don’t discard the beet greens if they’re fresh — they sauté beautifully with garlic and olive oil.

Serving Suggestions

Serve cold, over ice, in a clear glass so the color does its job.

Garnish with a thin lemon wheel or a sprig of mint if you’re feeling fancy.

It pairs well with breakfast or as a mid-afternoon pick-me-up.