Beetroot Drink
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 4 medium beetroot, organic, raw (approx. 500g)
- 6 medium carrot (s), organic, (approx. 400g)
- 2 medium apples, organic, (approx. 400g)
- 1 tablespoon oil, (linseed oil)
Print Recipe
Pin Recipe Instructions
- Wash the beetroot to remove any earth and sand if necessary. Peel the beetroot thinly and cut in half. Clean the carrots and remove any greens. Wash the apples and remove the core. Process the carrots and apples with the skin on. Alternately juice apples, carrots and beetroot in the juicer. Please always follow the instructions for use of your own juicer. Finally stir the linseed oil into the juice. With my juicer, the specified quantities are sufficient for approx. 900 liters of fresh carrot juice. The amount of juice depends heavily on the juicer. Annotation: The linseed oil ensures that the body can absorb the fat-soluble vitamins, such as beta-carotene. In addition, linseed oil is rich in valuable omega-3 fatty acids. Freshly squeezed juice should best be drunk immediately, but can also be stored in the refrigerator for 24 hours (maximum 48 hours). In addition to iron and beta-carotene, beetroot also contains many phytochemicals, which have a positive effect on various metabolic processes in the human body.
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