Today’s juice feature is… you guessed it, beets. The lovely fuchsia veggie that is life-sustaining and just plain life-staining. Be careful with this one, it can make a real bugger of a mess. It’s worth it though.
2 red bell peppers (capsicum) (seeded and stemmed)
2 beets (leaves on is fine) (bulb peeled)
1 nub of ginger (to taste… I only like as much as a bit the size of a Hershey’s kiss)
Just chop your veggies to fit your juicer and away you go.
Most of the time I like to juice the veggie types individually so I can collect the pulp for later, but that can be a bit time-consuming so it’s your prerogative.
In this case, I juiced everything but the ginger first (pepper, beet & carrot) and collected that pulp to use in my afternoon smoothie.
For more tips on how to put your juice pulp to use see Waste Not, Want Not: 101 Ways to use Juicer Pulp
Now pick a fun glass, a fun straw, and drink up.