Method 1: Using a Juicer (Recommended for Best Texture)

A juicer is designed to separate the liquid from the fibrous pulp, resulting in a thin, smooth, and easily digestible juice. Both centrifugal and masticating (cold-press) juicers work well here.

1. Prepare the Produce: Begin by thoroughly washing and scrubbing the beetroots under cold running water to remove any dirt and grit. There’s no need to peel them if they are organic and well-scrubbed, as the skin contains valuable nutrients. Trim off the top leafy part and the bottom root tail. Chop the beets into pieces small enough to fit comfortably down your juicer’s chute.

2. Prep the Apples and Lemon: Wash the apples well. You can leave the skin on for extra fibre and nutrients. Cut them into wedges and remove the core and seeds. Peel the lemon, as the rind can impart a very bitter taste to the juice. You can leave the white pith, which contains beneficial bioflavonoids. Cut the peeled lemon into wedges. If using ginger, peel the thin skin with a spoon or a peeler and chop it into a small piece.

3. Start Juicing: Turn on your juicer. It’s a good practice to alternate the ingredients as you feed them into the machine. Start with a piece of apple, then a piece of beet, followed by a wedge of lemon, and then the ginger. This “sandwiching” technique helps the juicer process the different textures more efficiently. The soft apple helps push the harder beet through, and the lemon helps cleanse the palate of the machinery.

4. Collect and Stir: Juice all the ingredients until you have a beautiful, ruby-red liquid collected in your jug. The colours will swirl together in a mesmerizing display. Once all produce is juiced, give the final collection a good stir with a long spoon. This ensures the sweet apple, earthy beet, and zesty lemon are perfectly combined in every sip.

5. Serve Immediately: Pour the juice into glasses and serve right away for maximum nutrient absorption and the freshest taste.

Method 2: Using a High-Speed Blender (No Juicer Needed!)

If you don’t own a juicer, you can still create a fantastic beetroot juice using a powerful blender. The result will be slightly different—more like a thin smoothie or a strained juice, depending on the final step—but just as nutritious.

1. Prepare and Chop: As with the juicer method, thoroughly wash and scrub all your produce. For a blender, it’s crucial to chop everything into smaller, more manageable 1-inch cubes. This will help the blender break everything down smoothly without putting too much strain on the motor. Core the apples, peel the lemon, and peel the ginger.

2. Blend with Water: Place the chopped beets, apples, lemon, and ginger into your high-speed blender. Add ½ cup of filtered water. The water is essential to help the blades move and turn the solid produce into a liquid purée.

3. Blend Until Smooth: Secure the lid and start blending on a low setting, gradually increasing to high speed. Let it blend for 60-90 seconds, or until you have a completely smooth, vortex-like mixture with no visible chunks remaining. The mixture will be thick and pulpy.

4. The Straining Step (Crucial): This is the key difference. To get a juice-like consistency, you must strain the pulp. Place a nut milk bag, a piece of fine-mesh cheesecloth, or a fine-sieve strainer over a large bowl or jug. Pour the blended purée into the bag or strainer in batches.

5. Squeeze and Extract: If using a nut milk bag or cheesecloth, gather the top and twist, squeezing firmly to press all the liquid out into the bowl. Be patient with this process to extract every last drop of precious juice. Be warned: this is a messy step! Beetroot stains, so you might want to wear gloves. If using a sieve, press down on the pulp with the back of a spoon to push the juice through.

6. Serve or Store: Discard or save the leftover pulp (see our tips section for ideas!). The strained liquid in your bowl is your finished juice. Give it a stir and serve immediately.