I love beets and cold-pressing them really brings out the delicious beet flavor! Combined with dandelion greens and burdock root, this juice is a super delicious late winter-early spring detox. Prepare to get red all over everything!
Yields: Two 12-ounce servings
Special Equipment: Slow Juicer
1 medium-sized Red Beet (or two smaller-sized ones), ends trimmed, beet peeled and cut into wedges
2 large Carrots, peeled, ends removed, and carrots cut into thirds
2 Granny Smith Apples, peeled, cores removed and apples cut into wedges
3 to 4 Celery Stalks, ends trimmed and each stalk cut into thirds to make shorter pieces
½ Burdock Root, ends trimmed, peeled and cut into 3-4″ lengths
1 bunch Dandelion Greens, washed well and dried, stem-ends trimmed
½ large or 1 small Lemon, seeds and outer peel removed, cut into quarters (1 small Meyer Lemon works well)
½ Avocado cut into wedges
I developed this recipe using the HUROM Slow Juicer. Juicer settings vary from brand to brand. Set yours up according to manufacturer’s directions and your personal preferences. Using the HUROM Juicer, have the Juice Cap closed and the Pulp Control Lever in the open position. Add one piece of cut up fruit and then turn the motor on and begin adding the ingredients alternating between the different fruits and vegetables. When the juicer is full, open the Juice Cap and let the juice pour into the pitcher. Close the Juice Cap back up and continue to juice and blend the remaining ingredients. Add those also to the pitcher. If you would like to remove even more pulp, strain the juice into a serving pitcher or glasses. Some of the newer cold-pressed juicers come with an optional strainer attachment. I enjoy the pulp and often just stir with a whisk to blend all of the juice and remove excess pulp. Enjoy playing with this recipe and experimenting with what the season offers you!