Dr. Allen Lim and chef Biju Thomas share a simple recipe for beet juice that you can use as a drink, or to add some nutritional oomph to your favorite meal.
We started athletes juicing to increase the nutrient density of their diets without adding a lot of bulk. Beet juice has been used to treat ailments ranging from anemia to constipation. To maximize the entire nutrient value of the beet, save the pulp and blend it into dishes with a red sauce or use it as a base for veggie burgers.
3 medium beets, peeled
1 apple, cored
4 medium carrots, peeled
¼ of a fresh pineapple
1 cup chopped kale
½ cup packed fresh parsley
1 cup chopped celery
Cut the vegetables to whatever size works best in your juicer. Process according to manufacturer’s instructions.
Peeling the vegetables will reduce the bitterness and make the pulp more usable as an ingredient later.
Per Serving: Energy 151 cal • Fat 1 g • Sodium 146 mg • Carbs 36 g • Fiber 1 g • Protein 4 g