Beetroot, Peach and Orange Juice

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 15 mins
Course Breakfast
Cuisine European
Servings (Default: 2)

Ingredients

  • 2 medium orange (s), organic, sweet-aromatic and juicy
  • 2 medium peach (s), organic, sweet and aromatic
  • 200 g apples, oranic, aromatic varieties such as Topaz or Jonaold
  • 170 g beetroot
  • 2 drops oil, (linseed oil)
Beetroot, Peach and Orange Juice
Beetroot, Peach and Orange Juice

Instructions

  1. Wash the beetroot thoroughly to remove any clay and earth if necessary. Then peel and halve the beetroot. Wash the apples, quarter them and remove the core, but do not peel them.
  2. Halve the peaches and remove the stone. Peel and halve the oranges.
  3. Juice the beetroot and apples on level I of the juicer (level for hard fruits and vegetables). Then juice the oranges and peaches on level II of the juicer (level for soft fruits and vegetables). Stir the juice well and enjoy immediately or keep it tightly closed in a dark bottle in the refrigerator (1 to max. 2 days).
  4. Annotation:
  5. Raw beetroot contains iron (0.9 mg per 100g) and folic acid (83 ug per 100g), among other things. Both are essential for blood formation. In order not to damage the ingredients, it is advisable to consume beetroot raw or, as here, as a raw vegetable juice. The vitamin C from the oranges also improves iron absorption.
  6. To ensure that the ingredients in the juice are retained for a long time, the juice should always be bottled in dark bottles and not stored in the refrigerator for too long.

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