snacks & drinks

Beetroot juice with a kick

Beetroot juice with a kick | realfood.blog

Beet, beet, beet!

I have a big love for beetroot. I love the color it gives to any dish, the versatility of this bulb and most of the all the earthy flavor. It is just delicious. My favorite way of eating beetroot is roasting it slowly in the oven and than incorporating it into things like salads or eat it warm with a big salad on the side. There are more than enough ways to use the humble beetroot. Now they do not come as pretty looking as the photo above. I had ordered them through my regular organic supplier and I was so happy that I saw them that I just had to take a photo before the leaves would turn limp.

Beetroot juice with a kick | realfood.blog

Slowjuicer

I own a slow juicer and I love using it for using up leftover vegetables. I tend to go wild and buy way to much so the ideal way to use a load of them is by pushing them through the slow juicer. I know there are a lot of people against using juice in the first place as it does remove the fibre for the biggest part, but as long as you do not juice every single day it is a fine way to up your vegetable intake without too much trouble. And for using those leftovers. Nothing wrong with that. And let’s face it. You can’t possible eat the amount of veggies listed below in one sitting while it is easy to drink them. Getting all the micronutrients without the bulk so to speak.

You do have to be careful that the amount of sugars in the juice is not too high. So always focus on the veggies and just add some fruits to counter balance the bitterness and give it some sweetness. In this case I did put in quite some sweet flavors as there are beets, carrots, raspberries and an apple. So maybe not for everyday but still totally delicious!

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Beetroot juice with a kick

Beetroot juice with a kick | realfood.blog
  • Author: thepaleogirl
  • Yield: 800 ml

Ingredients

  • 2 beets, peeled and cut into smaller bits
  • 1 red bell pepper
  • 75 gr raspberries
  • 150 gr spinach
  • 1/2 cucumber
  • 1 lemon, peeled and white pith and seeds removed
  • 1 apple, cut into pieces and pits removed
  • 200 gram carrots

Instructions

  1. I always like to peel my beetroots as otherwise I find the earthy taste too strong. Peeling takes that away but feel free to leave the peel on if you don’t mind the taste.
  2. Make sure you start with the softer things like the raspberries and end with something that is hard like carrots or apple. That way the most juice will come out of the vegetables

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