Should I peel beets before juicing?

You can leave the beet skins on if you prefer; just be sure to give this root vegetable a good scrub before adding to your machine.

What kind of juicer works best?

In this recipe, we call for a juicer to extract the liquid (and nutrients) from the fruits and vegetables. Juicers come in two basic forms: masticating and centrifugal. We prefer a masticating juicer since the slow-crushing mechanism of the machine works better with leafy greens like kale, but either type of juicer will work. Making juice is simply a matter of cutting up the right proportion of veggies and fruits and following the manufacturer’s directions. In this recipe, we use an orange and an apple to add sweetness and tang. Make sure your fruits and veggies are washed and peeled for the best results. Unless your fruits and veggies are very cold going into the juicer, your juice will be at room temperature when it’s ready to drink. If you prefer a colder drink, adding an ice cube can chill it down quickly.

Can I make Ginger-Beet Juice without a juicer?

Yes many juice recipes can be made with a blender ; it just takes a few added steps. Here’s how: Coarsely chop all ingredients. First, place the soft and/or juice ingredients in the blender and process until liquefied. Then, add the remaining ingredients; blend until liquefied. Cut two 24-inch-long pieces of cheesecloth. Completely unfold each piece and then stack the pieces on top of each other. Fold the double stack in half so you have a 4-layer stack of cloth. Line a large bowl with the cheesecloth and pour the contents of the blender into the center. Gather the edges of the cloth together in one hand and use the other hand to twist and squeeze the bundle to extract all the juice from the pulp. Wear a pair of rubber gloves if you don’t want the juice to stain your hands.

Ginger-Beet Juice

Name: Ginger-Beet Juice
Total time: 15 min
Ingredients: 1 medium orange, peeled and quartered; 3 kale leaves; 1 medium apple, cut into wedges; 1 medium carrot, peeled; 1 large beet, peeled and cut into wedges; 1 1-inch piece peeled fresh ginger; Ice cubes (optional)

Active Time:

15 mins

Total Time:

15 mins

Servings:

2

Yield:

2 servings, about 8 ounces each

Nutrition Profile:

Dairy-Free Healthy Immunity Low-Fat Vegan Vegetarian Gluten-Free

Jump to Nutrition Facts

If you’ve been interested in making your own vegetable juice, there’s no better place to start than our Ginger-Beet Juice recipe. We incorporate vegetables by adding kale and a carrot and naturally sweeten the juice with an orange and an apple. All of the colorful produce leads to a juice that’s packed with antioxidants.

No juicer? Not a problem! See the juicing variation below to make this beet juice recipe in the blender. Need more ideas on how to get started? We’ve got them below, along with the easy-to-follow recipe!

How to Make Ginger-Beet Juice

1. Prep Your Ingredients Before You Start Juicing

Use the whole kale leaf (stem too!), core and quarter the apple (you can leave the peel on) and peel your orange, carrot, beet and ginger.

2. Get Juicing

We found that the order in which the vegetables are added to the machine matters. For example, leafy greens like kale move through the machine better if they’re juiced before harder fruits or vegetables like apples and beets. Oranges are soft, so they can go first. Follow your juicer’s manufacturer’s instructions for juicing. Each one operates a bit differently, so be sure to familiarize yourself with how it works before using.

Ingredient Swaps to Try

Consider using a grapefruit in place of the orange for a subtler touch of sweetness. Remove any large seeds (which can be bitter) before juicing.
Any apple would be fantastic for this juice. If you prefer something sweeter, go for a variety like Gala or Fuji. For a tarter juice, use McIntosh or Granny Smith.
Fresh ginger adds the perfect peppery punch, but if you can’t find fresh ginger, you can swap with an 1/8 teaspoon ground ginger. Add it at the end, stirring well to incorporate.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

If you don’t have a juicer and don’t mind a little pulp, then use a fine-mesh strainer to strain the juice after blending instead of cheesecloth.
Add a bit of spice for a fun flavor kick. Try a pinch of cayenne, smoked paprika or turmeric to kick this juice up a notch.
Add more of everything for more juice! If you’re looking for a bigger glass or serving to friends, double or triple the batch for everyone to enjoy.
Make use of other green leafy vegetables in your refrigerator by adding them to your juice. Spinach and other mild-flavored greens would be a great addition. Even fresh herbs would be great—try parsley or basil!

Nutrition Notes

Beets are loaded with antioxidants—in particular, a type called betalains, which give beets their deep purple or yellow color. Like other antioxidants, betalains are linked with reduced inflammation. Beets have also been linked with healthy blood pressure. Beets are high in oxalates, which may increase the risk of gout, an extremely painful form of arthritis in which uric acid crystals form in the joints. If you’re prone to gout, occasionally eating beets may not be an issue, but pay attention to see if there is a link for you (and avoid beet supplements, which are concentrated forms of beets).
Ginger is a flowering plant whose roots are edible and have been used for centuries as a “cure” for a variety of ailments. Current evidence suggests that it has anti-inflammatory effects, helping to ease an upset stomach. It may also relieve arthritis swelling and pain. It’s important to note that only real ginger root is helpful—not ginger-flavored products. Experts advise avoiding high doses of ginger if you have gallstones or if you are on blood thinners or medication for diabetes or high blood pressure, due to possible drug interactions.

Kale is a delicious leafy green that’s packed with plenty of vitamins and nutrients to fuel health. Rich in antioxidants, including vitamin C, it plays an important role in disease prevention and helps protect against heart disease and inflammation.

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Ingredients

1 medium orange, peeled and quartered
3 kale leaves
1 medium apple, cut into wedges
1 medium carrot, peeled
1 large beet, peeled and cut into wedges
1 1-inch piece peeled fresh ginger
Ice cubes (optional)

Directions

Working in this order, process orange, kale, apple, carrot, beet and ginger through a juicer according to the manufacturer's directions. (No juicer? See Tip.)

Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Phoebe Hauser
Fill 2 glasses with ice, if desired, and pour the juice into the glasses. Serve immediately.

Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Phoebe Hauser

Frequently Asked Questions

Should I peel beets before juicing?

You can leave the beet skins on if you prefer; just be sure to give this root vegetable a good scrub before adding to your machine.
What kind of juicer works best?

In this recipe, we call for a juicer to extract the liquid (and nutrients) from the fruits and vegetables. Juicers come in two basic forms: masticating and centrifugal. We prefer a masticating juicer since the slow-crushing mechanism of the machine works better with leafy greens like kale, but either type of juicer will work. Making juice is simply a matter of cutting up the right proportion of veggies and fruits and following the manufacturer’s directions. In this recipe, we use an orange and an apple to add sweetness and tang. Make sure your fruits and veggies are washed and peeled for the best results. Unless your fruits and veggies are very cold going into the juicer, your juice will be at room temperature when it’s ready to drink. If you prefer a colder drink, adding an ice cube can chill it down quickly.
Can I make Ginger-Beet Juice without a juicer?

Yes many juice recipes can be made with a blender; it just takes a few added steps. Here’s how: Coarsely chop all ingredients. First, place the soft and/or juice ingredients in the blender and process until liquefied. Then, add the remaining ingredients; blend until liquefied. Cut two 24-inch-long pieces of cheesecloth. Completely unfold each piece and then stack the pieces on top of each other. Fold the double stack in half so you have a 4-layer stack of cloth. Line a large bowl with the cheesecloth and pour the contents of the blender into the center. Gather the edges of the cloth together in one hand and use the other hand to twist and squeeze the bundle to extract all the juice from the pulp. Wear a pair of rubber gloves if you don’t want the juice to stain your hands.

EatingWell Magazine, September/October 2013

Nutrition Facts (per serving)

100	Calories
1g	Fat
21g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 2
Serving Size about 8 ounces
Calories 100
% Daily Value *
Total Carbohydrate 21g	8%
Dietary Fiber 1g	4%
Total Sugars 14g
Protein 2g	4%
Total Fat 1g	1%
Vitamin A 4000IU	80%
Vitamin C 23mg	26%
Folate 270mcg	67%
Sodium 94mg	4%
Calcium 115mg	9%
Iron 2mg	12%
Magnesium 76mg	18%
Potassium 511mg	11%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Additional reporting by

Carrie Myers, M.S.,