Beetroot and Pomegranate Juice
Beetroot carries this juice and pomegranate keeps it drinkable. Deep ruby, earthy at the front, sharp at the finish, and a good one to have an hour before you go out. Two glasses, ten minutes.
Equipment
- 1 Juicer masticating or centrifugal
- 1 High-speed blender for the blender method
- 1 Nut milk bag or fine-mesh sieve to strain the blender version
- 2 Airtight glass bottles for storing
- 1 Budget cold press juicer a good value alternative
- 1 Budget blender a good value alternative
Ingredients
- 2 beetroot, scrubbed and chopped medium, about 280g, topped and tailed
- 1 pomegranates, arils only large, about 180g of arils
- 1 green apples, cored and quartered about 150g
- 1 lemon, peeled white pith removed
- 15 g fresh ginger, peeled about a thumb sized piece
Instructions
Juicer method
- Scrub the beetroot, top and tail it, and cut it into wedges that fit your feed chute. Leave the skin on. A lot of the nitrate in beetroot sits in the layer just under it.
- Cut the pomegranate in half and knock the arils out into a bowl. Pick out any bits of white membrane, because they taste bitter. If you do it in a bowl of water the pith floats and the arils sink, which saves time.
- Feed the ginger and lemon through first, then the beetroot, then the apple, then the pomegranate arils. Beetroot is dense and juicing it slowly, so following it with the wetter fruit keeps the pulp moving through the mesh.
- Stir it, then drink it cold. Any spare keeps in a sealed bottle in the fridge for up to two days, though it is better on day one.
Blender method
- Peel the beetroot for this one and cut it into rough chunks, then core and chop the apple. A blender will not break the beetroot skin down the way a juicer will.
- Put the beetroot, apple, pomegranate arils, peeled lemon and ginger into the blender with 100ml of cold water.
- Blend on high for a full minute. Beetroot is fibrous, so give it the full minute rather than thirty seconds and hoping.
- Pour it through a nut milk bag or a fine sieve over a jug, squeeze the pulp hard to get the last of the juice out, then bin the pulp. Chill for half an hour before you drink it.
Notes
Scrub the beetroot rather than peeling it for the juicer method. Most of the nitrate sits just under the skin and a peeler takes some of it off. If your pomegranate is on the sour side, leave the lemon out, and if it is very sweet, use the whole thing. Beetroot stains a wooden board, so use a plastic one, and get the juice off your worktop before it dries.
Nutrition
Serving: 1glassCalories: 180kcalCarbohydrates: 42gProtein: 4gFat: 1gSodium: 110mgPotassium: 780mgFiber: 3gSugar: 30gVitamin A: 85IUVitamin C: 27mg
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