beet juice


Juju on that beeeet. Doesn’t this look lovely?

If you know me well, you know that beets are my JAM. I toss them in salads, put them on toast, blend them into hummus, whatever. If there’s ever a dish that needs a lil’ pop of flavor, I usually turn to these bad boys. Also, they’re such a vibrant color, and when it comes to fruits and veggies, the brighter, the better.

Beets help produce red blood cells and they’re jam-packed with nutrients like folate and iron. Sound familiar? That’s because their nutrient checklist is similar to spinach, the holy grail of the green Gods. (And kale, of course.)

Here’s another pic in a different light.



  • 4 peeled, pre-cooked small beets
  • 3 large celery sticks
  • 2 organic gala apples
  • 1 cup of organic raspberries
  • 1 or 2 dates (optional for added sweetness)
  • 1 or 2 cups of water


Add ingredients to a Vitamix or high-speed blender and blend until reaches desired consistency. For a smoothie texture, add less water. For a juice texture, add more water. I like my beets juiced rather than in smoothie form, esp with this recipe because I like my celery juiced as well.

* You can purchase your beets however you’d like, raw or precooked. Trader Joes and Whole Foods sell peeled, pre-cooked beets which I like because 1. My apartment is so small that when I cut beets my entire kitchen turns pink. 2. It just speeds up the prep process.


In good health,


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