Summary

Ingredients

• 700 g beetroot, fresh
• 3 orange (s), e.g. variety Navel
• 400 g apples, sweet and sour variety, such as Topaz or Jonaold
• 200 g carrot (s)
• 25 g iner root, fresh, peeled and weihed
• 0.5 ½ medium lemon (s), including the juice
• 1 tablespoon oil (linseed oil), good quality

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Instructions

1. I only use organic products for this juice.
2. Wash the beetroot to remove any soil 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 the peeled ginger, apples, carrots and beetroot in the juicer. Please always follow the instructions for use of your own juicer. Squeeze the oranges and add them to the juice.
3. Finally stir in the lemon juice and linseed oil into the juice.
4. With my juicer, the specified quantities are sufficient for approx. 1 liter of fresh juice. However, the amount of juice depends heavily on the juicer.
5. Freshly squeezed juice should be drunk immediately, but it can also be stored in a dark glass bottle in the refrigerator for 24 hours (maximum 48 hours).
6. 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.
7. The vitamin C from apples and lemon ensures that the body can absorb iron better. Among other things, iron is essential for blood formation.
8. 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.