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This gorgeous, ruby-red beet juice recipe tastes great, and it doesn't need any more reason than that to exit. But studies show that drinking beet juice a couple of hours before intense athletic activity (and not brushing your teeth in between!) can help improve athletic performance, too. Win win.
Why we love this recipe
This beet juice has a lot to recommend it in the culinary department. With a blend of carrot, ginger, apple, and orange to round out its flavor profile, it's:
- Smooth and sippable
- A little bit spicy
- Sweet, but with an earthy backbone and a hint of tang
We also love it for its ability to benefit athletic performance. I know this sounds like a little bit of voodoo, but it isn't.
Years ago (in my London days, when I might have called this recipe carrot beetroot juice), I routinely used this cool trick on purpose to make my workouts easier and more effective.
More recently, I came about as close as possible to doing a personal double-blind, placebo-controlled study. One day I spent like an hour marveling over the ease of my morning run, only to realize later that I'd had some beet juice a few hours before. (It's funny, but it's true.) And with a juice this delicious, you've basically got nothing to lose.
What you'll need
Here's a glance at the ingredients you'll need to make this recipe.
- Choose beets that are nice and firm to ensure freshness. Trim the ends and peel them, then cut into chunks.
- Green apple contributes a nice tang and is lower-glycemic than other types of apples. This juice already has plenty of naturally occurring sugars.
- Use a nice, juicy orange variety like Cara Cara.
How to make it
Here's what you'll do to make a great batch of this beet juice recipe. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
- Place the peeled beets into the juicer.
- Then juice the carrot and the ginger.
- Flush out the juicer with the orange.
- Follow it up with the apple. Strain through a fine-mesh sieve if you like. Your juice is ready to sip or store!
Expert tips and FAQs
You can use a masticating or centrifugal juicer for beets. The best choice for you depends on your budget and whether you prefer to juice in batches.
For the past few years I’ve been using the Kuvings Whole Slow Juicer (available at Amazon or Williams-Sonoma). It’s a masticating juicer (teehee), which means, essentially, that it chews up the produce and spits out the juice. Masticating juicers preserve more nutrients for longer as compared to centrifugal juicers, which I like because you can juice in batches and store it in the fridge for up to two or three days.
Masticating juicers come with a higher price tag and can be even harder to clean than centrifugal juicers.
Centrifugal juicers are a less-expensive option and often easier to clean. Because their juicing method tears up the produce more, juice will oxidize more quickly. It’s best to drink it soon after juicing. My favorite centrifugal juicer is the Breville Juice Fountain (available at Amazon or Williams-Sonoma).
You can make this recipe with either type.
Yes! This recipe makes two to three cups of juice, and it's best served in smaller doses. You can store it in a tightly sealed jar in the fridge for up to three days. Or freeze it in reusable 4-ounce storage containers and keep in the freezer for up to three months.
More juice & smoothie resources
- DIY Juice Cleanse (coming soon)
- Green Juice for beginners and experts alike
- Turmeric shots
- Green smoothie for beginners
- SmoothieBox review
- 2 medium beets
- 2 medium carrots
- 1-inch piece ginger
- 1 large, juicy orange (such as Cara Cara) peeled
- 1 large green apple, cored and quartered
- Feed ingredients through juicer in the order listed.
- Strain through a fine-mesh strainer if you like.
- Stir and serve a few ounces at a time.
- I use the Kuvings Whole Slow Juicer, a masticating juicer that juices pretty efficiently and preserves nutrients for a longer period than centrifugal juicers. You can make this recipe with any juicer.
- Keeps tightly sealed in the fridge for several days, or freeze it in reusable 4-ounce storage containers for up to three months.
Amount Per Serving: Calories: 59