My Heart Beets Juice


My Heart Beets Juice -

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!

My Heart Beets Juice

My Heart Beets Juice -

My Heart Beets Juice

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Servings 2


  • 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.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Laika says

    It’s warming up,
    So, time to get my juicer out and take a break from soups.?

    All my vegetable stems etc I save in the freezer and make veg broth which I use for soups or lentils.
    I have not figured a better use for the pulp other than my compost.

    Happy Sunday!

  2. Sarah says

    Interesting combination, I’ll have to try that! I recommend juicing red beets if you have a choice- the golden beets have been fairly bitter in my experience (even if they are more forgiving with staining!). Do you have a preference?

    I’ve also found that I don’t get much juice from greens using that type of juicer- have you found that as well? Masticating juicers seem to be what you need to really get the nutrients out of greens, but they are also more expensive!

    • My Heart Beets says

      Thanks, Sarah! That’s a good tip – I had red beets so that’s what I used. I actually don’t think I’ve ever juiced golden beets… I definitely want a masticating juicer – it’s on my wishlist! My breville seems to do a good enough job for now though. Maybe one day 😉

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