Red carrot and beetroot juice with apple

Red carrot and beetroot juice with apple and lemon: freshly pressed, naturally sweet, earthy and fruity – for a colourful start to the day.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 95 kcal per serving
• Protein: 2 g
• Carbs: 20 g

Ingredients

• 4 large carrots
• 2 beetroot
• 1 sweet apple
• 1 unwaxed lemon

Method

You’ll need: juicer · chopping board · knife

1. Wash the carrots, beetroot and apple thoroughly. If the vegetables aren't organic, peel the carrots and beetroot thinly.
2. Trim the ends of the carrots and beetroot and cut everything into rough pieces that fit your juicer. Core the apple.
3. Peel the lemon and divide it into pieces. If you like, wear gloves for the beetroot, as it stains a lot.
4. Juice the carrots, beetroot, apple and lemon slowly, one after the other. Then stir the juice briefly so everything is evenly combined.
5. If you prefer the juice milder, chill it briefly or serve it with a few ice cubes.

Good to know

This juice is robust, fresh and pleasantly earthy and fruity. The colour alone is a treat, and the flavour stays bright and straightforward.

Swaps

Apple → pear (milder), lemon → orange (less acidic, also provides vitamin C), carrot → squash (also provides beta-carotene), beetroot → pomegranate seeds (fruity flavour, polyphenols).

Allergens

Naturally gluten-free, dairy-free and nut-free. Because of the acidity and natural sugars, better in small portions for children; in pregnancy, wash the ingredients thoroughly.

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