Vegan beetroot and orange juice with turmeric

Vegan beetroot and orange juice with turmeric: fresh juice made from beetroot, orange, ginger, turmeric and black pepper – earthy, citrusy and pleasantly spicy.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 120 kcal per serving
• Protein: 3 g
• Fat: 0 g
• Carbs: 24 g

Ingredients

• 2 beetroots
• 2 unwaxed oranges
• 1 piece of ginger
• 1 thumb-sized piece of turmeric
• 1 pinch of black pepper

Method

You’ll need: blender · juicer · chopping board · knife · sieve

1. Put on gloves and peel the beetroot. Peel the ginger and turmeric too, and cut everything into pieces.
2. Squeeze the oranges and set the juice aside.
3. Put the beetroot, ginger and turmeric through the juicer. If you're using a blender, blend everything finely with a little water and press the pulp through a cloth or sieve.
4. Mix the beetroot juice with the orange juice. Add 1 pinch of ground black pepper and stir briefly.
5. If the juice is too earthy or too hot for you, add a little more orange juice to taste.
6. Pour the juice into small glasses and serve well chilled or with a few ice cubes.

Good to know

Bold, fresh and pleasantly earthy. This juice makes no miracle promises – it's simply an intense juice with lots of character and a nice bit of heat.

Swaps

Orange → blood orange (similar amount of vitamin C, slightly more bitter in flavour); ginger → galangal (spicy heat, also contains aromatic plant compounds); turmeric → fresh, unsweetened turmeric juice from the chiller cabinet (same base ingredient, a practical alternative); black pepper → a small pinch of cinnamon (milder, warm rather than peppery).

Allergens

The recipe is considered low in allergens, but ginger, turmeric and pepper can quickly make it too hot for children. During pregnancy, normal kitchen amounts are usually fine; if you're unsure or have a sensitive stomach, keep the seasoning mild.

Dairy-free recipes