📌 Beetroot Apple Carrot Juice
Posted 2 April 2026 by: Admin
Healthy juices are often a disappointment. Three unlikely ingredients, a green mud texture, and the taste of punishment. This one is different — and I’m going to tell you why.
The color surprises you first: a deep burgundy red, almost purple, that stains your fingers the moment you touch raw beetroot. On the nose, it’s earthy and sweet at the same time — that slightly mineral scent tempered by the freshness of green apple. In the mouth, the carrot softens everything, providing a round and generous base that prevents the beetroot from taking over too much. It’s a juice with character, without being aggressive.
Why you’ll love this recipe
Ingredient Notes
Three simple and accessible ingredients: beetroot, green apple, and carrot.
- Raw beetroot : It’s the star, and it deserves to be chosen well. Pick it firm, without soft spots, with vibrant greens if possible. Raw, it has a dense texture that resists under the knife — a bit like a very compact carrot. Absolutely avoid vacuum-packed cooked beetroots sold in bags: they’ve lost most of their flavor and produce a juice that’s too sweet and flat.
- Green apple : Granny Smith, that’s the one. Not Golden, not Fuji — Granny. Its natural acidity cuts through the earthiness of the beetroot and balances the whole thing. Keep the skin; it adds color and lightness. Just remove the seeds before blending.
- Carrot : It’s the link. A classic carrot, not too big — big ones are often more fibrous and less sweet. You can coarsely grate it before putting it in the blender; it helps a lot if your appliance isn’t very powerful. It brings roundness and softens the potential bitterness of the beetroot.
- Honey (optional) : Truly optional. If your apple is tangy and your beetroot is very fresh, you won’t need it. If you add it, one teaspoon is enough — no more, otherwise you turn a juice into an overly sweet syrup.
Three ingredients, one simple rule
The rule with this juice is not to overthink it. One medium beetroot, one green apple, one carrot. The exact proportions? It doesn’t matter. More carrot, the juice will be smoother. More apple, more lively in the mouth. More beetroot, deeper and earthier. The important thing is to cut pieces small enough not to strain your blender’s motor — cubes of 3 to 4 cm are good. Beetroot in particular is dense: it really resists the blade, don’t fight it with large chunks.
Just blend, without asking questions
Put the two glasses of water in the blender first — it helps the blades start without jamming. Then add the beetroot, apple, and carrot. Run at full power for a good thirty seconds. You’ll hear the blender strain slightly at the start, like a dull growl, then balance out as everything liquefies. The color quickly shifts to that intense, almost opaque burgundy. If your blender is limited, proceed with small 5-second pulses to avoid overheating.
Filter or not — choose your side
You have two options and neither is wrong. If you filter through a fine sieve or a clean cloth, you get a clear, fluid juice, clean in the mouth. If you don’t filter, it’s thicker, almost a smoothie, with a slight vegetal bitterness at the back of the throat. I prefer it unfiltered: it’s more satisfying and you keep everything. But if you want something lighter to drink in the morning, filter. Both versions are valid.
Cold, always cold
Pour into a large glass with a few ice cubes. The cold tempers the earthiness of the beetroot and highlights the freshness of the apple — it’s a real difference, not a detail. Use a wide straw if you didn’t filter. You can decorate with a slice of carrot or apple on the rim of the glass, or not, if you’re drinking this standing in front of the fridge on a busy morning, which is perfectly respectable.
Tips & Tricks
- Prepare your beetroot with gloves or resign yourself to having purple-red hands for a day. The juice stains hands and light-colored work surfaces almost permanently.
- If the result is too thick after blending, add a little cold water and blend again for 5 seconds. Do not exceed 3 glasses of water in total, otherwise the taste becomes too diluted.
- The juice keeps for 24 hours in the fridge in a tightly closed jar. Shake it before drinking because the fibers naturally settle at the bottom — it’s normal, not a problem.
How long does this juice keep in the fridge?
24 hours maximum in a well-closed airtight jar. Beyond that, the beetroot starts to ferment slightly and the taste becomes less pleasant. Shake the jar before serving as the fibers settle at the bottom.
Can it be prepared without a specialized mixer, using an ordinary blender?
Yes, but cut the pieces smaller — 1 to 2 cm cubes — and mix in short pulses so as not to overheat the motor. Beetroot is dense; a weak blender will struggle with large pieces.
Is it mandatory to filter the juice?
No, it’s a matter of taste. Unfiltered, it’s thicker and more filling, similar to a smoothie. Filtered, it’s lighter and more fluid. Both versions are valid; neither is better than the other.
Can the green apple be replaced with a red apple or another fruit?
You can, but the result will be sweeter and less zesty. Granny Smith is really ideal because its acidity balances the beetroot. With a red apple, add a squeeze of lemon juice to compensate.
Can the beetroot be replaced with vacuum-packed cooked beetroot?
Technically yes, but it’s really not as good. Cooked beetroot loses a large part of its flavor and density; the juice becomes too sweet and flat. If that’s all you have, reduce the amount of honey or omit it entirely.
Can this juice be frozen in portions?
Yes, in ice cube trays or small containers. Thaw overnight in the fridge or at room temperature for 30 minutes before drinking. The texture will be slightly different but the taste remains intact.
Beetroot Apple Carrot Juice
International
Drink
A fresh and colorful juice made from three everyday vegetables and fruits. Ready in five minutes, no cooking required.
Ingredients
- 1 medium (approx. 200g) raw beetroot, peeled and cut into cubes
- 1 (approx. 180g) Granny Smith apple, with skin, cored and chopped
- 1 (approx. 120g) carrot, peeled and coarsely grated or sliced
- 400ml (2 glasses) cold water
- 1 teaspoon (optional) honey
- a few ice cubes for serving
Instructions
- 1Peel and cut the beetroot into 3-4 cm cubes. Core the green apple and cut into pieces, without removing the skin. Peel the carrot and grate it coarsely.
- 2Pour the 400ml of cold water into the blender first, then add the beetroot, apple, and carrot.
- 3Blend at full power for 30 to 40 seconds until smooth and deep burgundy in color.
- 4Filter through a fine sieve if you prefer a clear juice, or serve as is for a thicker smoothie.
- 5Pour into two large glasses with ice cubes. Add a teaspoon of honey if desired. Serve immediately.
Notes
• Storage: this juice keeps for 24 hours in the refrigerator in an airtight jar. Shake well before drinking as fibers settle at the bottom.
• Stains: raw beetroot strongly stains hands and surfaces. Work with gloves or on a dedicated cutting board.
• Sweeter variant: replace the carrot with one and a half carrots, or add a few pitted dates before blending for a naturally sweeter version.
Nutrition Facts (per serving, estimated)
| 95 kcalCalories | 2gProtein | 21gCarbs | 0.4gFat |
