Active Time:15 minsTotal Time:15 minsServings:2Yield:2 servings, about 8 ounces eachJump to Nutrition Facts
Active Time:15 minsTotal Time:15 minsServings:2Yield:2 servings, about 8 ounces each
Active Time:15 mins
Active Time:
15 mins
Total Time:15 mins
Total Time:
Servings:2
Servings:
2
Yield:2 servings, about 8 ounces each
Yield:
2 servings, about 8 ounces each
Jump to Nutrition Facts
Jump to recipe
No juicer? Not a problem! See the juicing variation below to make this beet juice recipe in the blender. Need more ideas on how to get started? We’ve got them below, along with the easy-to-follow recipe!
How to Make Ginger-Beet Juice
1. Prep Your Ingredients Before You Start Juicing
Use the whole kale leaf (stem too!), core and quarter the apple (you can leave the peel on) and peel your orange, carrot, beet and ginger.
2. Get Juicing
Ingredient Swaps to Try
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Phoebe Hauser
Cook Mode(Keep screen awake)Ingredients1mediumorange, peeled and quartered3kale leaves1mediumapple, cut into wedges1mediumcarrot, peeled1largebeet, peeled and cut into wedges11-inch piecepeeled fresh gingerIce cubes (optional)
Cook Mode(Keep screen awake)
Ingredients
1mediumorange, peeled and quartered
3kale leaves
1mediumapple, cut into wedges
1mediumcarrot, peeled
1largebeet, peeled and cut into wedges
11-inch piecepeeled fresh ginger
Ice cubes (optional)
DirectionsWorking in this order, process orange, kale, apple, carrot, beet and ginger through a juicer according to the manufacturer’s directions. (No juicer? See Tip.)Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Phoebe HauserFill 2 glasses with ice, if desired, and pour the juice into the glasses. Serve immediately.Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Phoebe HauserFrequently Asked QuestionsYou can leave the beet skins on if you prefer; just be sure to give this root vegetable a good scrub before adding to your machine.In this recipe, we call for a juicer to extract the liquid (and nutrients) from the fruits and vegetables. Juicers come in two basic forms: masticating and centrifugal.We prefer a masticating juicersince the slow-crushing mechanism of the machine works better with leafy greens like kale, but either type of juicer will work. Making juice is simply a matter of cutting up the right proportion of veggies and fruits and following the manufacturer’s directions. In this recipe, we use an orange and an apple to add sweetness and tang. Make sure your fruits and veggies are washed and peeled for the best results. Unless your fruits and veggies are very cold going into the juicer, your juice will be at room temperature when it’s ready to drink. If you prefer a colder drink, adding an ice cube can chill it down quickly.Yes manyjuice recipes can be made with a blender; it just takes a few added steps. Here’s how: Coarsely chop all ingredients. First, place the soft and/or juice ingredients in the blender and process until liquefied. Then, add the remaining ingredients; blend until liquefied. Cut two 24-inch-long pieces of cheesecloth. Completely unfold each piece and then stack the pieces on top of each other. Fold the double stack in half so you have a 4-layer stack of cloth. Line a large bowl with the cheesecloth and pour the contents of the blender into the center. Gather the edges of the cloth together in one hand and use the other hand to twist and squeeze the bundle to extract all the juice from the pulp. Wear a pair of rubber gloves if you don’t want the juice to stain your hands.EatingWell Magazine, September/October 2013
Directions
Working in this order, process orange, kale, apple, carrot, beet and ginger through a juicer according to the manufacturer’s directions. (No juicer? See Tip.)Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Phoebe HauserFill 2 glasses with ice, if desired, and pour the juice into the glasses. Serve immediately.Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Phoebe HauserFrequently Asked QuestionsYou can leave the beet skins on if you prefer; just be sure to give this root vegetable a good scrub before adding to your machine.In this recipe, we call for a juicer to extract the liquid (and nutrients) from the fruits and vegetables. Juicers come in two basic forms: masticating and centrifugal.We prefer a masticating juicersince the slow-crushing mechanism of the machine works better with leafy greens like kale, but either type of juicer will work. Making juice is simply a matter of cutting up the right proportion of veggies and fruits and following the manufacturer’s directions. In this recipe, we use an orange and an apple to add sweetness and tang. Make sure your fruits and veggies are washed and peeled for the best results. Unless your fruits and veggies are very cold going into the juicer, your juice will be at room temperature when it’s ready to drink. If you prefer a colder drink, adding an ice cube can chill it down quickly.Yes manyjuice recipes can be made with a blender; it just takes a few added steps. Here’s how: Coarsely chop all ingredients. First, place the soft and/or juice ingredients in the blender and process until liquefied. Then, add the remaining ingredients; blend until liquefied. Cut two 24-inch-long pieces of cheesecloth. Completely unfold each piece and then stack the pieces on top of each other. Fold the double stack in half so you have a 4-layer stack of cloth. Line a large bowl with the cheesecloth and pour the contents of the blender into the center. Gather the edges of the cloth together in one hand and use the other hand to twist and squeeze the bundle to extract all the juice from the pulp. Wear a pair of rubber gloves if you don’t want the juice to stain your hands.
Working in this order, process orange, kale, apple, carrot, beet and ginger through a juicer according to the manufacturer’s directions. (No juicer? See Tip.)
Fill 2 glasses with ice, if desired, and pour the juice into the glasses. Serve immediately.
Frequently Asked QuestionsYou can leave the beet skins on if you prefer; just be sure to give this root vegetable a good scrub before adding to your machine.In this recipe, we call for a juicer to extract the liquid (and nutrients) from the fruits and vegetables. Juicers come in two basic forms: masticating and centrifugal.We prefer a masticating juicersince the slow-crushing mechanism of the machine works better with leafy greens like kale, but either type of juicer will work. Making juice is simply a matter of cutting up the right proportion of veggies and fruits and following the manufacturer’s directions. In this recipe, we use an orange and an apple to add sweetness and tang. Make sure your fruits and veggies are washed and peeled for the best results. Unless your fruits and veggies are very cold going into the juicer, your juice will be at room temperature when it’s ready to drink. If you prefer a colder drink, adding an ice cube can chill it down quickly.Yes manyjuice recipes can be made with a blender; it just takes a few added steps. Here’s how: Coarsely chop all ingredients. First, place the soft and/or juice ingredients in the blender and process until liquefied. Then, add the remaining ingredients; blend until liquefied. Cut two 24-inch-long pieces of cheesecloth. Completely unfold each piece and then stack the pieces on top of each other. Fold the double stack in half so you have a 4-layer stack of cloth. Line a large bowl with the cheesecloth and pour the contents of the blender into the center. Gather the edges of the cloth together in one hand and use the other hand to twist and squeeze the bundle to extract all the juice from the pulp. Wear a pair of rubber gloves if you don’t want the juice to stain your hands.
Frequently Asked Questions
You can leave the beet skins on if you prefer; just be sure to give this root vegetable a good scrub before adding to your machine.
In this recipe, we call for a juicer to extract the liquid (and nutrients) from the fruits and vegetables. Juicers come in two basic forms: masticating and centrifugal.We prefer a masticating juicersince the slow-crushing mechanism of the machine works better with leafy greens like kale, but either type of juicer will work. Making juice is simply a matter of cutting up the right proportion of veggies and fruits and following the manufacturer’s directions. In this recipe, we use an orange and an apple to add sweetness and tang. Make sure your fruits and veggies are washed and peeled for the best results. Unless your fruits and veggies are very cold going into the juicer, your juice will be at room temperature when it’s ready to drink. If you prefer a colder drink, adding an ice cube can chill it down quickly.
Yes manyjuice recipes can be made with a blender; it just takes a few added steps. Here’s how: Coarsely chop all ingredients. First, place the soft and/or juice ingredients in the blender and process until liquefied. Then, add the remaining ingredients; blend until liquefied. Cut two 24-inch-long pieces of cheesecloth. Completely unfold each piece and then stack the pieces on top of each other. Fold the double stack in half so you have a 4-layer stack of cloth. Line a large bowl with the cheesecloth and pour the contents of the blender into the center. Gather the edges of the cloth together in one hand and use the other hand to twist and squeeze the bundle to extract all the juice from the pulp. Wear a pair of rubber gloves if you don’t want the juice to stain your hands.
EatingWell Magazine, September/October 2013
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Nutrition Facts(per serving)100Calories1gFat21gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.,
Hilary Meyer,
Linda Frahm,
andSara Haas, RDN, LDN
Sara Haas, RDN, LDN
