Beetroot & Carrot Juice Recipe – Ginger, Lemon & Spinach Boost

Last Updated on 2 months by Neha Deshmukh

Beetroot & Carrot Juice Recipe – Ginger, Lemon & Spinach Boost

Hey everyone! If you’re anything like me, you’re always looking for ways to sneak more veggies into your day. And honestly? Sometimes, the best way to do that isn’t with a complicated dish, but with a vibrant, delicious juice! This beetroot and carrot juice is a total game-changer – it’s packed with goodness, tastes amazing, and gives you a serious energy boost. I first started making this when I needed a little pick-me-up during busy work weeks, and it’s become a regular in my routine.

Why You’ll Love This Recipe

This isn’t just another juice recipe. It’s a little bottle of sunshine (thanks to the lemon and carrot!), a grounding earthy delight (hello, beetroot!), and a sneaky way to get a huge dose of vitamins and minerals. It’s incredibly refreshing, naturally sweet, and perfect for a quick breakfast, afternoon snack, or post-workout recovery. Plus, it comes together in just 10 minutes!

Ingredients

Here’s what you’ll need to make this magic happen:

• 2 large handfuls of spinach
• 2 stalks celery
• 1 lemon
• 1 inch knob ginger
• 1 large carrot
• 1 large beet
• 1 cucumber
• 1 green apple (optional)

Ingredient Notes

Let’s talk about why these ingredients are so fantastic. Each one brings something special to the table!

• Beetroot: Don’t be scared of the earthy flavor! Beetroot is amazing for boosting stamina, and it’s a fantastic source of nitrates, which can help lower blood pressure.
• Carrot: Sweet, crunchy, and full of beta-carotene (which your body converts to Vitamin A). Carrots are great for your eyes and overall health.
• Spinach: A powerhouse of nutrients! Spinach is loaded with iron, vitamins, and antioxidants. You honestly won’t even taste it much in the juice, I promise.
• Ginger: A little zing goes a long way! Ginger is fantastic for digestion and has anti-inflammatory properties.
• Lemon: Brightens up the whole juice and adds a dose of Vitamin C. Plus, it helps with absorption of iron from the spinach.

Regional Variations: In India, you’ll often find juice blends incorporating amla (Indian gooseberry) for an extra Vitamin C boost. It has a tart flavor that complements the beetroot beautifully! Some also add a pinch of turmeric for its anti-inflammatory benefits.

Step-By-Step Instructions

Alright, let’s get juicing! It’s super simple, I promise.

1. First things first, wash and prepare all your ingredients. Peel the lemon and ginger, scrub the beet and carrot, and chop everything to fit your juicer’s feed chute.
2. Now, add all the ingredients (including the optional green apple if you like a little extra sweetness) to your juicer in batches, following the manufacturer’s instructions. Don’t overload it!
3. Once everything is juiced, give it a gentle stir. Serve immediately over ice for the best freshness and to retain all those precious nutrients. Seriously, fresh is best with juice!

Expert Tips

Want to take your juicing game to the next level? Here are a few things I’ve learned along the way:

• Juicer Types: There are two main types of juicers: centrifugal and cold press (also called masticating). Centrifugal juicers are faster and more affordable, but they create more heat, which can degrade some nutrients. Cold press juicers are slower but extract more juice and preserve more nutrients.
• Maximizing Juice Yield: Cut your produce into smaller pieces to help the juicer extract as much juice as possible.
• Preventing Oxidation: Juice starts to lose nutrients as soon as it’s made. That’s why it’s best to drink it immediately. If you need to store it (see below), minimize air exposure.

Variations

This recipe is a great base – feel free to get creative!

• Vegan: This recipe is naturally vegan!
• Adjusting Sweetness: If you find it’s not sweet enough, add another half or whole green apple. You could also try a few dates.
• Spice Level: My friend, Priya, loves adding a tiny pinch of black pepper to hers – it sounds weird, but it really enhances the ginger’s flavor!
• Festival Adaptations: During Navratri fasting, you can skip the spinach and cucumber for a vrat-friendly juice.

Serving Suggestions

This juice is delicious on its own, but here are a few ideas to elevate it:

• Enjoy it as a refreshing breakfast alongside some toast.
• Pair it with a light salad for a healthy lunch.
• Sip it post-workout to replenish electrolytes and aid recovery.

Storage Instructions

While fresh is always best, you can store leftover juice in an airtight container in the refrigerator for up to 24 hours. The color might change slightly due to oxidation, but it will still be safe to drink. Give it a good shake before enjoying!

FAQs

Got questions? I’ve got answers!

• Is beetroot juice good for blood pressure? Yes! Beetroot is rich in nitrates, which can help relax blood vessels and lower blood pressure.
• Can I use beetroot greens in the juice? Absolutely! Beetroot greens are incredibly nutritious. Just add a handful along with the beetroot root.
• What are the benefits of adding ginger and lemon? Ginger aids digestion and has anti-inflammatory properties, while lemon adds Vitamin C and brightens the flavor.
• How long does fresh juice last? Ideally, drink it immediately. It’s best consumed within 24 hours if stored in the refrigerator.
• Can I substitute any of the vegetables? You can experiment! Kale can replace spinach, and orange can replace carrot.
• Is this juice suitable for diabetics? While this juice is healthy, it does contain natural sugars. People with diabetes should consume it in moderation and monitor their blood sugar levels.