Vegan beetroot and raspberry juice

Vegan beetroot and raspberry juice with apple. One of the earthiest and fruitiest juices around – freshly made and quick to prepare.

At a glance

• Serves 1
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 120 kcal per serving
• Protein: 3 g
• Fat: 1 g
• Carbs: 24 g

Ingredients

• 100g beetroot
• 1 apple
• 100g raspberries
• 100ml water

Method

You’ll need: blender · chopping board · knife · mixing bowl · sieve

1. Peel the beetroot and cut it into small dice.
2. Quarter the apple, remove the core and cut it roughly into pieces.
3. Put the beetroot, apple, raspberries and water in the blender.
4. Blend everything until smooth and press the mixture firmly through a fine sieve into a bowl.
5. Pour the juice into a glass and drink it fresh.

Good to know

The bright red colour gives it away: this juice is all about beetroot and berries. The sweetness of the apple balances the earthy note of the beetroot really well.

Swaps

Raspberries → redcurrants (redcurrants are a bit more tart, which gives the earthy flavour lots of freshness).

Cooking tips

Wear thin disposable gloves when you prepare the beetroot, otherwise the red colour will stain your fingers pink for days.

Storage

Raw homemade juices quickly separate into water and pulp when they stand. A quick stir is enough to bring them back together.

Allergens

Completely gluten-free, lactose-free and vegan. Contains none of the major allergens.

Dairy-free recipes