Vegan beetroot and carrot juice with turmeric

Vegan beetroot and carrot juice with turmeric: beetroot, carrots, apple, turmeric and coconut oil – fruity and earthy, blended until creamy and quick to serve.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 150 kcal per serving
• Protein: 3 g
• Fat: 5 g
• Carbs: 24 g

Ingredients

• 1 small beetroot
• 2 carrots
• 1 red apple
• 1 tsp coconut oil
• 1 small piece of turmeric

Method

You’ll need: high-speed blender · chopping board · knife · sieve

1. Wash the beetroot, carrots, apple and turmeric thoroughly. Peel the beetroot if needed and cut everything into rough pieces.
2. Put the prepared ingredients in a high-speed blender with the coconut oil. Blend everything finely until the texture is as smooth as possible.
3. If the juice is too thick for you, add a little water and blend briefly again. This makes it easier to drink.
4. For a finer mouthfeel, push the mixture through a sieve or cloth. This is optional, but also removes some of the fibre.
5. Check briefly that the coconut oil and juice have combined well. If needed, blend briefly once more.
6. Pour into a glass and serve straight away.

Good to know

Earthy, slightly sweet and pleasantly fresh. A glass like this feels like a little break in your day.

Swaps

Red apple → pear (milder, often a little less acidic); coconut oil → avocado oil (more monounsaturated fats); turmeric → fresh ginger (spicier, with natural pungent compounds); carrots → orange carrots plus a little pumpkin (similarly sweet, also with carotenoids).

Allergens

The recipe is free of the classic major allergens; for small children only use turmeric sparingly because of its earthy heat, and during pregnancy the ingredients are generally unremarkable in normal kitchen amounts.

Dairy-free recipes