Ginger-Beet Juice

If you’ve been interested in making your own vegetable juice, there’s no better place to start than this Ginger-Beet Juice recipe. We incorporate vegetables by adding kale and a carrot and naturally sweeten the juice with an orange and an apple. All of the colorful produce leads to a juice that’s packed with antioxidants. 

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

We found that the order in which the vegetables are added to the machine matters. For example, leafy greens like kale move through the machine better if they’re juiced before harder fruits or vegetables like apples and beets. Oranges are soft, so they can go first. Follow your juicer’s manufacturer’s instructions for juicing. Each one operates a bit differently, so be sure to familiarize yourself with how it works before using.

Ingredient Swaps to Try

• Consider using a grapefruit in place of the orange for a subtler touch of sweetness. Remove any large seeds (which can be bitter) before juicing. 
• Any apple would be fantastic for this juice. If you prefer something sweeter, go for a variety like Gala or Fuji. For a tarter juice, use McIntosh or Granny Smith.
• Fresh ginger adds the perfect peppery punch, but if you can’t find fresh ginger, you can swap with an 1/8 teaspoon ground ginger. Add it at the end, stirring well to incorporate.

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!

• If you don’t have a juicer and don’t mind a little pulp, then use a fine-mesh strainer to strain the juice after blending instead of cheesecloth. 
• Add a bit of spice for a fun flavor kick. Try a pinch of cayenne, smoked paprika or turmeric to kick this juice up a notch.
• Add more of everything for more juice! If you’re looking for a bigger glass or serving to friends, double or triple the batch for everyone to enjoy.
• Make use of other green leafy vegetables in your refrigerator by adding them to your juice. Spinach and other mild-flavored greens would be a great addition. Even fresh herbs would be great—try parsley or basil!

Nutrition Notes

• Beets are loaded with antioxidants—in particular, a type called betalains, which give beets their deep purple or yellow color. Like other antioxidants, betalains are linked with reduced inflammation. Beets have also been linked with healthy blood pressure. Beets are high in oxalates, which may increase the risk of gout, an extremely painful form of arthritis in which uric acid crystals form in the joints. If you’re prone to gout, occasionally eating beets may not be an issue, but pay attention to see if there is a link for you (and avoid beet supplements, which are concentrated forms of beets). 
• Ginger is a flowering plant whose roots are edible and have been used for centuries as a “cure” for a variety of ailments. Current evidence suggests that it has anti-inflammatory effects, helping to ease an upset stomach. It may also relieve arthritis swelling and pain. It’s important to note that only real ginger root is helpful—not ginger-flavored products. Experts advise avoiding high doses of ginger if you have gallstones or if you are on blood thinners or medication for diabetes or high blood pressure, due to possible drug interactions.
• Kale is a delicious leafy green that’s packed with plenty of vitamins and nutrients to fuel health. Rich in antioxidants, including vitamin C, it plays an important role in disease prevention and helps protect against heart disease and inflammation.