1 pound beets, washed with the greens removed and the ends cut off
1 large cucumber or 3–4 small cucumbers
1 bunch flat-leaf parsley
1 lemon or lime
1 1-inch knob of fresh ginger
Wash the produce and chop everything so the pieces will fit into the feeder tube of your juicer. Remove the skin from the lemon and the ginger.
Feed the vegetable and fruit pieces through the juicer, alternating harder and softer textured pieces to aid in the juicing process.
Serve your fresh beet juice immediately, or store in the refrigerator in a covered container.
Fresh juice is best served within 48 hours of making it.
BLENDER INSTRUCTIONS: Chop your vegetables into 1-inch pieces for easier blending. Combine them in a high-speed blender with 1/3 cup of filtered water. Blend on high until the ingredients are relatively smooth. Squeeze the juice through a nut milk bag.
Keywords: how to make beet juice, juicing beets, beetroot juice