No juicer, no drama. Just a few humble veg, a quick blitz, and you’ve got yourself a vibrant beetroot juice in minutes.
Ingredients
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150g raw beetroot, peeled
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200g carrots, peeled
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2 small apples or 1 large apple
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300ml cold water
Method
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Add all ingredients to a blender and blitz until completely smooth. Add a little more cold water if too thick.
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Place a sieve over a bowl and pour the mixture through.
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Use the back of a spoon to press the pulp, squeezing out as much juice as possible.
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Pour into glasses over ice, or store in the fridge for up to 3 days.
Zero-waste tip
Spoon the leftover pulp into an ice cube tray and freeze. Perfect for adding to smoothies later.