Freshly squeezed juice from beetroot, carrot and apple
Votes: 27
Time: 5 min.
Complexity: easily
Servings: 1
Complexity: easily
Servings: 1
This ruby-red juice is a good source of vitamins C and K. It also contains beta-carotene (provitamin A), which is essential for beautiful skin and good vision. Drink your juice as soon as possible after juicing to reap the full benefits of the vitamins. Add chia seeds to your glass for even more vitamins and omega-3 fatty acids. They will also replenish the fiber lost during juicing.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 medium beets, trimmed and washed
- 1 Granny Smith apple, peeled and cored
- 3 medium carrots, peeled
- 1 tbsp chia seeds, optional
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Recipes with similar ingredients: beet, carrot, apples, chia seeds
Cooking the dish according to the recipe:
- Following your juicer's manufacturer's instructions, juice the beets, apples, and carrots in this order. Stir in the chia seeds, if using, and let them soak for 5 minutes. Drink the juice immediately, adding ice if desired.
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