Most vegetable juices are boring. Bland, way too green, with that “punishment” taste that nobody wants to admit to. Carrot-beet juice, however, is in a different league: a color that stops conversations and a taste that truly surprises.
Ingredients :
- The beet — Get it raw — not the jarred kind with that vinegar taste that overpowers everything. A small raw beet, firm to the touch, with the skin still slightly earthy. The smaller it is, the sweeter it will be. For a large glass, one is more than enough.
- The carrot — A real carrot, not those tasteless mini-sticks from the snack aisle. If you can find sand-grown carrots — the dark orange, slightly bumpy ones — the taste will be significantly more intense. One medium carrot is all it takes.
- The lemon (optional, but don’t skip it) — The juice of half a lemon really changes the result. It cuts through the very earthy side of the beet and provides a freshness that makes the drink much more pleasant to finish right to the bottom of the glass. If you don’t have lemon, a small piece of grated fresh ginger does a similar job.
- Water — One glass is enough to get the right consistency. Less water and you have a thick, almost full-bodied juice. More water and it’s lighter, easier to drink quickly. Adjust according to your preference.
