Beetroot, Citrus and Ginger Shot
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 600 g beetroot, oranic
- 150 g oranic lemon (s)
- 16 g iner root, oranic
Print Recipe
Pin Recipe Instructions
- Since all ingredients are used unpeeled, it is important to use organic quality.
- Wash the beetroot, lemon and ginger well and dry them. If necessary, cut off the root hairs and the stalks of the beetroot, as they can often still be sandy despite thorough rinsing. Cut the beetroot and, if necessary, the lemon into large pieces so that they fit into the opening of the juicer.
- Juice all ingredients alternately.
- The amount is sufficient for approx. 450 ml of juice, which is sufficient for 3 servings (150 ml each) due to the intensity of the juice. Please keep leftovers of the juice tightly closed in the refrigerator and drink within the next 2 days.
- The juice typically tastes like beetroot and has a tart note from the whole lemon and a certain spiciness from the ginger. The juice is especially beneficial in winter and the cold season.
- The juice is rich in iron and folic acid. In addition, the iron from beetroot can be better absorbed by the body thanks to the vitamin C from the lemon.
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