Healthy juices have a bad reputation, and it’s often deserved. They either taste like lawn clippings or they are so sweetened you could call them organic sodas. This beet-carrot juice is an honest exception — simple to make, genuinely good if you balance it right, and with nutrients that aren’t just there to decorate the label.
Ingredients :
- Raw beetroot — Raw, not cooked in a jar. This is where many people go wrong at the supermarket. Pre-cooked beetroot in vinegar completely changes the taste, and not in a good way. A medium beet is about 200-250 g — the right size for a glass. If it’s your first time, start with a small one: it’s an acquired taste.
- Carrots — Two medium carrots, no more, no less. No need to look for overpriced organic carrots — classic ones from the market work just fine. The only thing: avoid the old limp carrots lingering in the bottom of the drawer. Less juicy, less sweet.
- Fresh ginger — Optional on paper, essential in practice. A 1 cm slice is enough. It’s what keeps the juice from staying flat and too sweet. To peel it easily: a small spoon scrapes much better than a peeler on irregular shapes.
- Lemon — Half a squeezed lemon, added after blending. It does two things: enhances the flavor and slows oxidation. Without it, the juice starts to brown quite quickly. With it, you gain a good thirty minutes if you want to drink it a bit later.
