📌 2 Homemade Juices with Ginger and Turmeric

Posted 23 April 2026 by: Admin #Recipes

Prep Time

15 minutes

Cook Time

0 minutes

Total Time

15 minutes

Servings

2 servings

Have you ever found yourself staring at your coffee maker at 7 AM, wondering if you could do better for yourself that morning? These two juices aren’t a revolution. But they’ve become a ritual I didn’t think I’d stick to for this long.

Final result — Carrot-orange-ginger juice (left) and beetroot-apple-carrot juice (right): two colors, two energies.

The first one catches your eye: a deep orange, almost amber, with those little strands of ginger floating if you don’t strain it. The smell coming from the blender is the sharp zing of lemon first, then the warm ginger settling in behind. The second juice is something else — a dark garnet red, dense, almost opaque. There’s something very satisfying about seeing that color in the glass. The taste: sweetened by the apple and carrot, slightly earthy thanks to the beetroot, with that dull heat of turmeric at the back of the throat.

Why you’ll love this recipe

✓10 minutes, not one more : A blender, a board, a knife. No 300€ slow juicer, no special technique. You peel, you chop roughly, you blend.

✓Ingredients already lying in your fridge : Carrots at the bottom of the vegetable drawer, a lemon starting to dry out, a forgotten piece of ginger — that’s exactly the list. No need for a detour to a specialty store.

✓Fresh ginger changes everything : Powder gives a dull and dusty taste. Fresh brings a spicy heat that slowly rises in the throat. It’s not the same ingredient.

✓Two juices, two moments of the day : The carrot-orange is light, bright, tailored for the morning. The beetroot-apple is denser, sweeter — it works better as an afternoon break when you need something substantial.

Ingredient Notes

Ingredients

Everything needed for the two juices: raw beetroot, carrots, apple, orange, lemon, fresh ginger, and turmeric.

Fresh ginger : Take a 2 to 3 cm piece. No need to peel it perfectly — a scrape with a spoon to remove the skin is enough. If yours has dried and shriveled, it’s too old: the heat will be there, but the aroma will be gone.
Turmeric : Powdered works very well here. Half a teaspoon is enough. If you find fresh (it looks like ginger but bright orange inside), use 1 cm. Be warned: it stains everything — the countertop, your fingers, your white shirt.
Raw beetroot : Not from a jar, not cooked. Raw beetroot has the firmness of a large carrot. Cooked, it makes the juice too sweet and a bit limp. It’s the raw beetroot that gives that impressive garnet color.
Apple : Red or green — you choose the sweetness level. A Fuji or Gala softens and rounds it out. A Granny Smith brings a sharp acidity that cuts through the earthiness of the beetroot very well.
Lemon : It’s there for two reasons: the taste obviously, but especially to slow down oxidation. A juice without lemon becomes dull and brownish in less than fifteen minutes.

Carrot-orange juice: the one you make with your eyes closed

This is the easiest one to get used to. Peel the carrots and orange, squeeze the half-lemon directly into the blender, add the roughly sliced ginger. No need for surgical precision — the blender handles everything. The smell when you lift the lid is immediately recognizable: the freshness of cut citrus, then the spicy, warm note of ginger arriving right after. Thirty seconds at maximum power is enough for everything to be smooth. The result is a luminous orange, close to light saffron — nothing like bottled juice.

Why I always come back to beetroot-apple juice

This one impresses, yet it’s no more complicated. Raw beetroot is hard under the blade — you hear the knife hit the board with a dull, firm thud. In the blender, that garnet red color spreads immediately and tints absolutely everything. The apple and carrots soften it, the lemon cuts the overly earthy aspect, and the ginger and turmeric add depth. This juice is denser than the first. More consistent. It’s meant to be sipped slowly, not downed in one go.

The part everyone gets wrong: to strain or leave the pulp

A basic blender does the job just fine. A slow juicer extracts a bit more juice, it’s true — but you don’t want to disassemble and wash a seven-piece appliance at 7 AM. Blend at maximum power for one minute, then strain through a classic sieve by pressing the pulp with the back of a spoon. You easily recover 90% of the juice. What’s left in the sieve is dry pulp that you can use in a cake or simply compost. If you prefer to keep the pulp in the juice, it’s a matter of personal texture — both versions are drinkable.

Tips & Tricks

Drink these juices within 10-15 minutes of preparation. After this time, the beetroot and carrot oxidize. The color holds, but the taste loses its vibrancy — especially the carrot-orange which starts to take on a slightly bitter note.
Start with less ginger than you think you need. One centimeter is already noticeable. Two, it really warms you up. Three, some people find it dominates everything else. Taste before finalizing.
Add a small pinch of black pepper when using turmeric. The piperine in the pepper helps the body better absorb the curcumin. It doesn’t change the taste — it’s barely perceptible — but it changes the actual benefit of the turmeric in your glass.

Close-up — The deep ruby hue of the beetroot-carrot juice, dense and glossy at the moment of serving.

FAQs

Can these juices be prepared the night before?

Technically yes, but the result will be worse. Beetroot and carrot oxidize quickly once blended — the color holds, but the taste loses its vibrancy within a few hours. If you absolutely must prepare in advance, add the juice of a whole lemon and keep in an airtight bottle in the refrigerator for a maximum of 24h.

Do I need a juicer or is a basic blender enough?

A classic blender is more than enough. A juicer gives a smoother juice and recovers a bit more liquid, but it requires tedious cleaning. With a blender, you strain the pulp through a fine sieve by pressing well — you recover 85 to 90% of the juice without extra equipment.

Is raw beetroot difficult to digest?

For most people, no. Some sensitive individuals may experience slight discomfort if consumed in large quantities — start with a small beetroot and observe. Also note: beetroot can tint urine pinkish-red, which is perfectly normal and harmless.

Can fresh ginger be replaced with powder?

Yes, but it’s not the same result. The powder gives a duller, less aromatic taste. If you only have powder, use ¼ teaspoon instead of a 2 cm piece. Fresh is clearly preferable here.

Are these juices suitable for children?

The carrot-orange juice is generally well-accepted — it is mild and naturally sweet. For the beetroot-apple juice, start with a smaller piece of ginger (1 cm) so as not to surprise them with the heat. You can also add a second apple to sweeten the whole thing.

Can other ingredients be added for variety?

Yes. Half a banana in the carrot-orange juice makes it creamier and more consistent. Celery stalk in the beetroot juice adds a fresh green note. A pinch of black pepper with the turmeric is also recommended — it helps the body better absorb the curcumin.