This recipe for raw juice is so healthy and delicious. As you can tell from this drink’s hot pink color, it features one of my favorite vegetables: the beet.
Love ‘em or hate ‘em, there’s one thing about beets that’s undeniable, they’re good for us.
Beet juice has been shown to lower blood pressure and improve cardiovascular health (source). Another study found that beet juice can can improve blood flow to the brain and potentially stave off dementia (source). I’d say those are all pretty good reasons to drink beet juice.
Regardless of what all the studies out there say, common sense tells me that drinking freshly squeezed green (or red) juice is healthy. I always use organic produce when juicing. I know a lot of people think that juicing is expensive but I find that juicing helps me use up vegetables that might otherwise go bad. I juice beet tops, carrot greens, herbs, you name it. Plus, if you can buy in bulk, produce is cheaper. And, if you’re resourceful and creative, you can find a way to use up the juice pulp. If you have any good ideas on what to do with the leftover pulp, definitely share with all of us in the comments.
This My Heart Beets juice is naturally sweet – due to the beets and carrots. If you want a sweeter juice, you can always add a green apple. I normally don’t add any fruit other than lemons or limes when juicing for myself. You can always start with an apple, then ease yourself down to half an apple, and eventually remove the apple completely once you become accustomed to the flavor.
I hope you all enjoy this recipe!
- 2 large handfuls of spinach
- 2 stalks celery
- 1 lemon, peeled
- 1-inch knob ginger, peeled
- 1 large carrot (or 2 small)
- 1 large beet (or 2 small) and beet greens, peeled
- ½ cucumber
- 1 green apple, optional
- Put all of the ingredients into a juicer.