Ingredients
Equipment
Method
- Wash your hands and clean the juicer parts according to the manufacturer’s instructions. Rinse and scrub the beet, carrots, apple, and ginger under running water. Trim damaged areas and remove the apple core.
- Cut the produce into pieces that fit your juicer. Peel the beet if its skin is tough or strongly earthy; peeling is a flavor choice and does not replace washing.
- Juice the beet, carrots, apple, and ginger, alternating firmer pieces with apple and following your machine’s loading instructions. Collect the juice in a measuring jug.
- Stir in the lemon juice. Yield is approximately 1 1/2–2 cups, depending on the produce and machine. Divide the actual yield equally between two small glasses and serve promptly.
Notes
Keep the flavor balanced: Choose a sweet apple such as Fuji or Honeycrisp. A small beet tastes milder than an oversized woody one; begin with half the ginger if you prefer a softer finish.
Yield will vary: Produce size, freshness, and juicer efficiency affect the amount of juice. Divide the finished batch into two equal portions; the approximate cup yield is not a guaranteed extraction result.
Use your juicer’s instructions: Cut fibrous ingredients and load the hopper as directed for your model. Do not force pieces into the feed tube or treat one loading order as universal.
Enjoy freshly made: Fresh juice is unpasteurized. Serve promptly, or cover and refrigerate immediately at 40°F or below and use within 24 hours. People advised to avoid unpasteurized juice should choose a pasteurized option.
Save the pulp thoughtfully: Refrigerate clean pulp promptly and use within a day in a cooked preparation, or freeze it. Its dryness varies, so add small amounts to an established recipe rather than replacing flour cup for cup.
