Ginger-Beet Juice

Makes 2 servings


  • 2 medium red beets, washed and trimmed
  • 1 English cucumber, washed
  • ½ navel orange, peeled and pith removed
  • 1 (2-inch) piece gingerroot, washed
  • Small beet leaves, for garnish


  1. Cut beets, cucumber, orange and gingerroot into small chunks. Feed produce through a cold-press juicer, alternating hard and soft textures.
  2. Serve immediately or store covered in the refrigerator for up to 3 days. Garnish with small beet leaves, if desired.

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