A cleansing healthy beetroot juice, why haven’t I done this earlier??
The benefits of beet juice are enormous and don’t worry if you don’t have a juicer, I used my blender hence the frothy texture. Obviously drink the juice raw to maximise the vitamins and minerals. Beets contain a colour pigment called betalain that happens to be the source of many of the health benefits. it is a powerful antioxidant, anti-inflammatory and helps in the detoxification process. Apparently, beets were traditionally used to heal people. You can make different variations of the juice to make it more sweet or spicy, depending on your liking! I used beets and the green leafy tops, carrots, celery and ginger. The juice is quite mild in taste so a good kick of ginger really adds a bit of flavour. By adding apple or pineapple, you can make it more sweeter. I’ve noticed that smaller beets are far more sweeter in taste than larger ones, so make sure to use them! If you have the chance, use local organic ones as they take your taste buds to an entire new level I mean look at the colour of this juice?! Such a deep strong purple and so beautiful against a white background! Beetroot is also a good source of vitamin C and potassium and after my juicing experience, I can’t wait to try a gazpacho out of them!
Begin by peeling the carrots and ginger. The beetroot I used had a very thin skin, so I just removed the ends and washed them with a stiff vegetable brush. The beautiful green beetroot tops are edible, they are very rich in beta-carotene and can be added to the mix. They have a slighty spinach-like taste to them, only stronger and more bitter. The leaves usually have a lot of dirt in them, so make sure you wash it very well. I ended up washing them 4 times! Slice the vegetables and place into your blender and add a cup of water. Blend until smooth and serve with herbs of choice. I’ve noticed basil and parsley add a lovely summer taste to the juice.