Ingredients
Method
- Thoroughly wash all vegetables under cold running water. Scrub beetroots and carrots with vegetable brush to remove any soil residue. Pat dry with clean kitchen towel.
- Trim beetroot tops and tails, then peel using sharp vegetable peeler. Cut into 1-inch cubes for easier blending. Peel carrots and chop into similar-sized pieces.
- Peel fresh ginger using spoon edge to preserve maximum flesh. Chop ginger into small pieces to prevent overwhelming the juice.
- Roll lemon on counter while pressing firmly to release maximum juice. Cut in half and remove any visible seeds before juicing.
- Add chopped beetroots, carrots, and ginger to high-speed blender. Pour in filtered water to help ingredients move freely during blending process.
- Blend on high speed for 60-90 seconds until mixture reaches smooth, liquid consistency.
- Pour blended mixture through fine-mesh strainer or cheesecloth into large bowl. Press pulp with spoon to extract maximum liquid and nutrients.
- Stir in fresh lemon juice and honey if using. Mix thoroughly to ensure even distribution of flavors. Taste and adjust sweetness as needed.
- Pour finished Beetroot Juice into glass containers or serving glasses. Stir gently before serving as natural separation may occur.
Notes
Store finished juice in airtight glass containers in the refrigerator for up to 3 days. Freeze juice in ice cube trays for convenient single-serving portions. Prepare ingredients in advance by washing, peeling, and chopping vegetables.