Tulo

Beet Apple Carrot Juice

A tall glass of deep magenta beet apple carrot juice on a wood counter next to halved beets, apples, and whole carrots.
Photo by Delphine Hourlay on Pexels

Raw beets alone taste like dirt to most palates, but juicing them alongside apple and carrot dilutes that earthiness with natural fruit sugar and a milder vegetable sweetness, so the beet flavor comes through as background depth rather than the dominant note.

Prep
15 min
Cook
0 min
Total
15 min
Servings
2

Ingredients

Servings2
  • 2 medium beets, peeled and quartered
  • 2 medium apples, cored and quartered
  • 3 medium carrots, scrubbed and trimmed
  • 1 inch piece fresh ginger, peeled
  • 1/2 lemon lemon, juiced

Nutrition per serving

Calories
176
Protein
3g
Carbs
44g
Fat
1g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Wash and scrub the beets, apples, and carrots well; peel the beets and the ginger.
  2. 2Cut the beets, apples, and carrots into pieces small enough to fit your juicer's feed chute.
  3. 3Feed the ingredients through the juicer in this order: ginger, carrots, apples, then beets, alternating firm and juicy produce so the machine doesn't clog on wet beet pulp.
  4. 4Stir the juice well to recombine any settled pulp, then squeeze in the lemon juice.
  5. 5Taste and adjust: add another apple if the earthy beet flavor is too strong, or a splash of water if the juice tastes too concentrated.
  6. 6Pour over ice and serve immediately, or store as directed below.

Tips & variations

  • Keep the beet-to-apple ratio no higher than 1:1 for a first-time drinker; going heavier on beet reads as bitter and dirt-like rather than earthy.
  • Golden beets give the same sweetness as red beets with a noticeably milder flavor and won't stain everything they touch.
  • Leave the apple and carrot skins on if they're washed well; the skins pass through most juicers fine and add a bit more fiber to the pulp left behind.
  • A thumb-sized piece of ginger gives a warm, peppery finish that cuts through the beet's sweetness; start smaller if unsure and juice a taste test.

Storage & reheating

Fresh beet apple carrot juice oxidizes and separates quickly, so it's best drunk within 15 minutes of juicing. If storing, transfer immediately to an airtight jar filled to the top (less air contact slows oxidation), refrigerate, and drink within 24 to 48 hours. Shake or stir before drinking, since the pulp will settle. It doesn't reheat; serve cold or over ice.

Tips from the Tulo kitchen

  • Running a piece of apple through the juicer last helps flush out any beet residue clinging to the auger or mesh, making cleanup faster.
  • If the juice tastes flat, a squeeze of lemon added right before serving perks up the sweetness more than adding another apple does.

FAQ

Is it normal for beet juice to turn urine or stool pink or red?

Yes, this is called beeturia and is a harmless reaction to betalain pigments in beets; it isn't blood and passes within a day.

Can this be made in a blender instead of a juicer?

Yes. Blend all the ingredients with about 1 cup of water until smooth, then strain through a fine-mesh strainer or nut milk bag to remove the pulp.

Do the beets need to be cooked first?

No, raw beets juice fine and are safe to eat raw; cooking would soften them for eating but isn't necessary or desirable for juicing.

Why does the juice separate in the fridge?

The fiber and pulp naturally settle out of fresh juice with no stabilizers added; a quick stir or shake before drinking fixes it.

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