The beet leaves are an excellent source of fiber, which contributes to good bowel function, healthy cholesterol levels and better elimination. Beet leaf juice is a big liver protector! It is high in chlorophyll, antioxidants and vitamins A and C.
In addition to these health benefits, beet leaf juice is also a great skin toner, as it clears up blemishes and helps give our skin a natural glow. The juice will also help fight any signs of aging that appear on the skin.
The best way to use beet leaves for the purpose of this juice is to select the normal, ash-free and organic produce. You can also use fresh or frozen, but it must be thoroughly washed to remove all traces of soil and sand before juicing.
Beet leaves are available throughout the year and in most places of the world, but stay away from the dyed, canned or exhausted red variety. You should also avoid the "beet" colors with high concentrations of carrots or peppers, as these will color your juice very strongly.
The best way to use beet leaves is to let them soak in cold water for around an hour before you juice them [you don't need to rinse]. Try not to bring them to a boil, as the color will darken.
Once you have juiced your beet leaves, strain them through a mesh sieve or cheesecloth and store in glass jars in the fridge to prevent browning.
You can also juice beet stems and tops, but since they are fibrous they always leave small bits of fiber behind [also known as "coffee grounds"] that tend to cloud up the juice. Therefore, they are recommended to be juiced with a separate juicer.
I recommend using beet leaves in combination with other leafy greens, as they tend to be quite strong. Try adding a couple of handfuls of spinach or some carrot tops for a tamer flavor. If you have a juicer that comes with a blank plate, you can also add some fennel or celery leaves for better flavor.
Juice a large batch of beet leaves, as the juice will keep for a few weeks in the fridge.
Beet root is a potato relative but much more potent. The fiber in beet roots helps to lower cholesterol and is good for the heart, as well as being excellent at cleansing the liver. It also has natural antibiotic and anti-inflammatory properties that will help you avoid colds and flus [although it also tends to help with constipation].
Beet roots are available in the spring, when they are in season, and are usually sold in small bags of around 20 roots.
When you buy beet roots you can usually tell which ones have the most anthocyanin (blue pigment) [this is a sign that they are high in nitrates]. The ones that have the least blue pigment tend to be the best for juicing.
It is preferable to use beet roots fresh, as the juice will keep for around three days in the refrigerator.
When you are juicing your beet roots, do not bother peeling or scrubbing them until after they have been juiced. Beet roots are covered in a fine layer of dirt and sand that is hard to get off once it has dried onto the root.
The raw beet roots will usually impart a slightly bitter taste to the juice, and you will also notice that they tend to cloud your juice rather significantly.
This is because they contain lots of volatile phenolic compounds (these are the substances that give vegetables their coloring, smell and flavor). For this reason, it is recommended always to juice them with a separate juicer; an electric hand juicer [like the Omega J8006], or even a simple blender will do.
You can blend them for as long as you like, but as beet roots have a coarser texture than some other vegetables [such as carrots or parsnips] it is best to use a low speed, so that the juice won't heat up and turn pasty.
If you are not ready to yield your juice yet, you can also store beet roots in the freezer. To do this, put them in airtight containers and freeze until they become very hard. This way, they will keep for up to six months. It is advisable to leave them in the freezer in whole form, so that you can share or use them later.
This recipe is for one whole beet root. If you want to juice several roots at the same time, be sure to clean them first! If you are not ready to make your juice yet, simply store them in the fridge inside a sealed container until you are ready [beet roots can last up to five days].
You can also freeze your beet roots for up to three months. Be careful though, as this will also result in a darker juice.
Beetroot juice will have a deep purple color [especially if you do not peel the root], and you will notice that the juice turns pale blue after a while, from the presence of anthocyanin-containing pigments. This is perfectly normal and does not affect the health benefits of your juice in any way.
This juice can be made with either fresh or frozen beet roots. If you are using fresh beet roots, you can use the whole root or just the beet part. If you want to use the whole root, peel it and cut into quarters [you will only need to do this when juicing, as they will not all fit in a single juicer at once]. You should then wash the roots thoroughly under cold water and remove any sand particles with a brush. Place the roots in a blender or food processor with 2½ cups of water. Put the lid on tightly and slowly turn the blender on low speed for a few minutes, until the juice begins to seep through. It may also help to add a small amount of apple cider vinegar first if your juice is too thick.
Once you have finished juicing, carefully strain the juice out through a sieve or cheesecloth so that you do not lose any precious nutrients.
If you are using frozen beetroot, simply run the frozen blocks through your blender or food processor in the same way. You can also add some water if you find that the blender is not easily passing through the frozen roots. Remember to strain the juice when you are finished, so that you do not lose any valuable nutrients.
This recipe makes around 3-4 cups of juice, and is enough to give one person a serving every day for one week.
Read more: How to juice a beet