Carrot Beet Ginger Juice
A vibrant, earthy-sweet ruby juice made from fresh carrots and beets, with a warming kick of ginger and a bright squeeze of lemon. Ready in 15 minutes with any juicer.
- Prep
- 12 min
- Cook
- —
- Wait
- 3 min
- Total
- 15 min
- Makes
- About 2 cups (480 ml), 2 servings
Steps
Before you start
- Chill the carrots, beet and apple in the fridge for a few hours so the juice is cold without needing ice.
- Wear an apron or dark clothing and consider gloves: beet juice stains hands, boards and countertops.
- Check your juicer's feed-chute size so you know how small to cut the produce.
- Beet juice is potent; if you are new to it, start with a small glass and see how you feel.
Wash and trim produce
- Scrub the carrots and beet under cold running water with a vegetable brush to remove all soil.
- Trim the carrot tops and the beet's root and stem ends.
- Peeling is not needed if they are scrubbed well and organic; peel if the skins look thick or waxed.
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Ready when: Skins are clean with no visible dirt in the crevices.
Tip: Work on a plastic board; beet juice stains wood.
Cut for the juicer
- Cut the carrots into pieces that fit your chute (thick ones in half lengthwise).
- Cut the beet into 1-inch (2.5 cm) wedges.
- Core the apple and cut into 8 wedges.
- Cut the ginger in half lengthwise.
- Peel the lemon, removing all white pith, quarter it and pick out the seeds.
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Ready when: All pieces slide easily into the feed chute without forcing.
Tip: Lemon peel and pith make the juice bitter, so remove them fully.
Set up the juicer
- Assemble the juicer and place a 12 oz (350 ml) glass or pitcher under the spout, with the pulp container in place.
- Put a few ice cubes in each serving glass if you want it extra cold.
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Ready when: Juicer is locked together and the collection containers are in place.
Juice the produce
- Feed in the ingredients in this order: half the carrots, the beet, the ginger, the apple, the lemon, then the remaining carrots last.
- Push gently with the pusher at a steady pace.
- Finish with the carrots so they push through leftover beet and ginger juice.
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Ready when: Pulp comes out fairly dry and crumbly, and you have about 2 cups (480 ml) of deep ruby juice.
Tip: Alternating hard and soft produce helps extract more juice and keeps the juicer from clogging.
Stir and settle
- Stir the juice well with a long spoon to combine, since the layers separate.
- Skim off any foam with a spoon, or pour through a fine-mesh sieve for a smoother texture.
- Let it rest 3 minutes so foam settles.
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Ready when: Juice looks uniformly deep red-orange with little foam on top.
Tip: Taste it: add another lemon wedge or a bit more apple juice if you want it brighter or sweeter.
Serve immediately
- Divide the juice between two glasses, over ice if you like.
- Drink right away for the best flavor and nutrients.
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Ready when: Juice is cold, vibrant and fragrant with ginger and lemon.
Tip: Rinse the juicer parts right away; beet pigment sets if left to dry.
Good to know
Tips
- Use fresh, firm produce; limp carrots and beets yield less juice and taste flat.
- Juice the beet with its skin on, scrubbed well, for more flavor and less prep.
- For a milder ginger flavor, use a ½-inch (12 g) piece; for more kick, use 1½ inches.
- Beet pigment can turn urine or stools pink or red; this is harmless.
Make ahead
Juice up to 24 hours ahead and store in a full, tightly sealed glass jar in the fridge. Stir or shake before drinking.
Storage & reheating
Best fresh. Refrigerate in a full, airtight glass jar for up to 24 hours (flavor and nutrients fade). Freeze in ice cube trays or freezer-safe containers for up to 2 months; thaw in the fridge overnight and stir well. Not meant to be heated.
Substitutions
- sweet apple such as Fuji or Gala → 1 medium orange (peeled) or 1 pear. Provides similar sweetness to balance the beet's earthiness.
- fresh ginger → ½ teaspoon ground ginger stirred in after juicing. Flavor is less bright; stir well so it doesn't clump.
- lemon → 1 lime. Gives a slightly sharper, more floral acidity.
- medium beet → 1 additional carrot plus 1 small sweet potato-free option: 1 cup (150 g) pineapple chunks. Loses the earthy flavor and ruby color but still makes a sweet, bright juice.
