Naturally Sweet Lemon Ginger Power Beet Juice

I love this naturally sweet beetroot juice recipe with fresh lemon, ginger, and cucumber. Rich in vitamin C and essential minerals! Skip to the Lemon Ginger Beet Juice recipe or read on for our prep tips.


We fell in love with making vegetable juices at home. Think of juicing as a quick way to get lots of vitamins and nutrients into your body. We do not clean with juice or use juice as a meal replacement. Instead, we like to make some vegetable juice and enjoy it with our (usually high-fiber) breakfast or lunch.

We also stick to most vegetables when juicing because adding a lot of fruit causes the sugar content to skyrocket. For another vegetable-based juice, check out our green detox juice recipe here. Our favorite veggies for juicing so far are beets and carrots — they’re already naturally sweet and don’t really need much help from fruit to make the juice taste amazing.

For this juice recipe we combine beetroot with lemon, ginger and cucumber. The beets are sweet and earthy, the lemon and ginger add zest, and the cucumber adds mineral-rich water.

How to make the best beet juice

When making fresh juices at home, we use a juicer. If you don’t have one and you like the idea of ​​making juices at home, we recommend that you buy one. If you’re new to juicing, you can use a high-powered blender (like a Blendtec or Vitamix). I have listed our tips for this in the recipe notes below.

We use an Omega juicer and love it. Most juicers on the market fall into two camps: slow/cold pressure juicers (also called maceration) and centrifuges. Basically, this simply means that the cold-pressed variety slowly presses the fruit or vegetable until all the juice is extracted and the now-dried, stringy pulp falls into another container. A centrifugal juicer extracts the juice by rapidly shaking the spoiled vegetable or fruit until the juice separates from the pulp.

Centrifuges are usually cheaper. It is debatable whether the rotating mechanism generates heat that can eventually break down the enzymes. More importantly for us, juicers are not as efficient at extracting as much juice from produce, which means product costs can go up.


Our juicer is a slow cold juicer. We couldn’t be happier. If you want to convince yourself, you can read everything here.

When it comes to making beet juice, the Omega juicer passes them. We leave them skinned but give them a really good scrub with a vegetable brush to clean them up. After cutting off the tops, we cut the beets into small strips small enough to fit in the juicer.

When juicing, we leave the beet peel, ginger and cucumber. We rub it very clean with a vegetable brush. For the lemons, peel and remove the pits.

We do the same thing with cucumber and ginger: just rinse and then cut into strips that easily fit in the juicer. Many nutrients live in the skin, so we leave it. With lemons we remove the skin, it can be bitter. Then we slice them, remove as many seeds as possible and then run them through the juicer. Alternatively, you can squeeze the lemon with a juicer and later add it to the pressed vegetables.

You can see in the photo below that the pulp is quite dry, that’s good. This means that we get the best out of our products. One thing that surprised us when we first made juice at home was that the pulp doesn’t really smell that strong. Anyway, it smells like dirt. If you have a compost, by all means throw the pulp in.

A slow, cold-pressed juicer separates the nutrient-rich juice and dried pulp.

The health benefits and benefits of this beetroot juice.

Speaking of what we get from produce, I love learning about all the benefits of veggies, so let’s talk a little, yeah?

  • beets They are high in essential nutrients, including folic acid, manganese, potassium, iron, betaine, and vitamin C. They are great for cleansing the liver and optimizing oxygen utilization by red blood cells. All of this plus the anti-inflammatory benefits make it a real powerhouse!
  • Lemons They are rich in vitamin C, which stimulates the immune system, and help with potassium and vitamin B6. They are highly alkalizing and are widely known for their detoxifying and antioxidant properties (hello beautiful skin). They also help balance out the earthy quality of the beet. If you’re like me (a little anemic), all that vitamin C also helps with iron absorption.
  • Ginger is a powerhouse in juicing. Thanks to gingerols, ginger has strong anti-inflammatory effects, aids digestion and relieves gas. The ginger does not need to be peeled before adding it to the juice. Clean it, cut off a piece and then press it through your juicer. If you are sensitive to the warm/spicy quality of ginger, add a smaller amount first and go from there.
  • cucumber It is rich in vitamin A, B complex, vitamin C and folic acid. It helps with cell hydration, regulates body temperature and reduces inflammation. The high silicic acid content also helps with skin problems, hair loss and strengthens the nails. We love adding cucumber to our juices – it has a mild flavor and adds lots of mineral-rich water. There is also a lot of research on the anti-cancer properties of cucumbers. We prefer to use the thinner-skinned cucumber varieties – hot or English cucumbers are perfect.

Easier juice recipes

Naturally sweetened beet juice with lemon and ginger

In this beet juice, the beets have a sweet and earthy flavor, the lemon and ginger add zest, and the cucumber adds mineral-rich water. Beets are naturally sweet, so we didn’t add any additional fruit besides a lemon. If you find the juice too tart, consider squeezing some carrots or an apple through the juicer. If you are sensitive to the warm/spicy quality of ginger, add a smaller amount first and go from there.

Makes about two 8-ounce servings

will need

2 medium beets, cleaned and tops removed

1 medium seedless cucumber (greenhouse or English), rinsed

1 piece fresh ginger 1 inch long, cleaned

1 medium lemon


  • prepare the vegetables
  • Cut the beetroot, cucumber and ginger into pieces thin enough to easily fit through the juicer.

    Cut the yellow zest off the lemon, leaving most of the white skin and lemon pulp. Cut into slices and remove all seeds.

    • make juice
    • Reserve about half the lemon. Turn on the juicer and squeeze everything in, alternating the beets and the sweetest cucumber and lemon.

      When you’ve squeezed everything but the reserved lemon, stir the juice and taste for sourness.

      Add the remaining lemon if you feel you can handle it. Or if the juice is too tart, consider adding some grated unpeeled carrots or a small hollowed-out apple.

Advice from Adam and Joanne

  • We prefer the taste of beetroot for this juice, but yellow beet also works.
  • Be Prepared: Fresh vegetable juice is best enjoyed shortly after juicing, but you can make it a day or two in advance. Store in airtight glass containers. If you’ve used a cold-pressed juicer, it should last a little longer.
  • How to make beet juice without a juicer: To make beet juice in a blender, place all prepared ingredients in a high power blender (such as a Vitamix) and blend until smooth. Then press the pulp through a fine-mesh sieve to separate the juice from the pulp. A juicer produces better juice and has less juicing waste, but it gets you a lot closer.
  • Nutritional Information: The nutritional information below is an estimate. We use the USDA database to calculate approximate values.

If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutritional value per serving: calories 66 / carbohydrates 15g / total sugar 8 grams / total fat 0g / cholesterol 0 mg

AUTHOR: Adam and Joanne Gallagher

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