There are so many benefits to beetroot juice. Beets have antioxidant and anti-inflammatory properties, contain brain function-boosting vitamin B3 – and I also love how they taste in this drink.
The colour always pops out at me when I make beetroot juice, I love it. But that vibrant colour comes at a price! I used to avoid using beets because they are so messy to prepare but I got over that because I know they are packed full of goodness. To avoid red-stained fingers from preparing beets, wear kitchen gloves. Or just handle them quickly with bare hands and wash your hands with warm soapy water immediately afterwards.
- 3 medium beetroot (roughly 200g)
- ½ green apple
- 3cm chunk fresh ginger
- 1 cup coconut water
- good squeeze lime juice
Peel and cut the beetroot into small 3cm chunks and place into a powerful blender. Add half of a green apple to the beets. Scrape the skin off the ginger and add this to the blender along with the remaining ingredients. You can use less ginger if you like, but I love the kick of flavour from this amount. We use fresh organic veg and ginger from Commonsense Organics for this recipe. Blitz everything to liquidise then pour through a sieve for a silky smooth consistency. Discard the pulp and pour the juice into a glass to drink.
Rachel is a mum, marathoner, writer and yoga teacher. For more smoothie and juice recipes from Rachel, see good.net.nz/drinks