I don’t like beets. I like the idea of a beet salad with goat cheese but that’s because I like the idea of goat cheese, with anything. Every time I eat beets, though, I think that they’re just too…earthy. Which is a nice way of saying that to me, they taste a little bit like dirt. Sorry.
So why, last week, did I pick up a bunch of beets at the grocery store when I was shopping for a produce haul for juicing? I can’t tell you. It was a whim. Most juice cleanses I’ve looked into have at least one beet-based juice, so I figured it was worth trying. What’s the worst that could happen? I guess I could think that it’s gross, and that’s really not that bad.
I tempered the unknown with things I know I like: lots of carrots, some celery, an apple, and lots of citrus. A cucumber generally keeps things fresh, so I added some of that too.
My first impression with the beet juice is that color. Look at that color! Things were looking good if only because that color is so incredibly beautiful.
The verdict with beet juice: it’s absolutely delicious! I actually liked the beet flavor, which I’m sure was helped by the sweetness of the carrots and the apple, and the tartness from all of that citrus. It’s a jolt of vitamin C and iron, too. I’m continually amazed by how medicinal drinking even a little bit of fresh vegetable juice is. It’s incredible. It’s like taking a whole bunch of medicine. Or, like, eating a whole tableful of vegetables.
When I say it out loud, it seems a little obvious. Food as medicine. Go figure.
This was by far my favorite juice so far. I still drink a green juice more often, because it’s mostly vegetables and probably a little healthier, but this juice, with all of that rich color and delicious ingredients, is a perfect pick me up. It’s a jolt of energy and it’ll cure what ails you.
He seems to be interested in it too. This is my life.
Have you bought a juicer yet? Do it! Let’s juice together!
Here’s the recipe.
Citrus + Carrot + Beet Juice (makes 2 10-ounce servings)
- 2 medium beets, or 3 small beets, trimmed and cut in fourths
- 1 1/2 apples, cored and roughly chopped
- 1 1/2 cucumbers, cut into 2-3 inch pieces
- 4 large carrots, peeled and cut into 4 inch pieces
- 2 stalks of celery, cut into 4 inch pieces
- 1 orange, peeled and cut into fourths
- 1 lemon, peeled and halved
- 1 handful fresh mint
- Set up your juicer according to manufacturers directions. Begin with the carrots, then add a few beets. Continue adding all of the vegetables, alternating between beets and other fruits or vegetables. Add the mint near to the end. Finish with carrots.
- Strain mixture through a fine mesh strainer. Discard any pulp. Divide juice into two mason jars and refrigerate for at least 3 hours.
- Enjoy within 2-3 days.