Basic Beet Juice Recipe 445 Food

DETOX BEET JUICE RECIPE

Steps:

• Add all the ingredients to a blender. Blend until smooth on high.
• Using a large bowl, place a mesh bag or nut bag over top. Prepare your hands for the strong color by placing them in a zip-lock back so they do not turn red or use plastic gloves.
• Pour in the detox beet juice over the mesh bag. Using your hands (in the gloves or bags), squeeze the juice out making sure to remove all of the liquid into the bowl and fibers in the mesh bag. Transfer the fresh juice to a glass using a funnel and serve over ice or chilled.
• If using a juicer, you can can skip the coconut water as an option. It is used in the blender to help it mix and add nutrients. Add the remaining ingredients to a juicer. Enjoy over ice or chilled.

BEET JUICE

Steps:

• Start by washing the beets and removing the stems, saving the stems and leaves to make sautéed beet greens.
• If the beet is too large to pass through the feeder tube of the juicer, slice the beet into pieces to fit.
• Turn on the juicer to high and using the plunger, press the beets through the juicer, catching the juice in a pitcher as it is extracted.
• Add a teaspoon of fresh lemon juice to the beet juice to help minimize oxidation.

SIMPLE ROASTED BEETS

Steps:

• Preheat the oven to 425 degrees F.
• Cut off the leafy tops of the beets, leaving about 1/2 inch of stem, and reserve them for another use. Wash the beets well to remove all of the sand.
• Toss the beets with the oil, 1 tablespoon water, 1 teaspoon salt and a few grinds of pepper in a large bowl. Transfer the beets to a large piece of foil, add the herb sprig if using and wrap the foil up into a packet. Put the packet on a baking sheet and roast until fork-tender, 40 to 50 minutes depending on the size of the beets. Carefully open the packet, watching out for steam. Let the beets cool for 5 minutes, then peel while still warm by rubbing off the skins with paper towels.
• Slice and dress the beets as desired and serve.

BEETLEJUICE, BEETLEJUICE, BEETLEJUICE

Steps:

• Make the beet syrup: Bring 1 cup water, the sugar, honey and vinegar to a simmer in a small saucepan. Simmer until the sugar dissolves, about 10 minutes. Add the beets and simmer until softened, about 20 minutes. Strain through a fine-mesh sieve and let cool.
• For each cocktail: Combine 3/4 ounce beet syrup, the lime juice and mezcal in a shaker; shake well. Strain into an ice-filled glass. Add the seltzer and ginger beer. Garnish with a lime wedge.

BEETLE JUICE

Steps:

• In a large saucepan over medium heat, dissolve sugar in water. Remove from the heat. Stir in the juices; strain to remove pulp. Add enough water or ice to measure 1 gallon; stir well.