Beetroot Apple Fresh Juice

Why people make this juice

Beetroot has earned a reputation in both Western and Chinese wellness communities as a powerhouse of antioxidants — Nourilo calls it “the king of antioxidants” among vegetables. It contains betaine, a compound associated with supporting healthy liver function; rich mineral content including iron; multiple carotene variants; and high dietary fiber. The unique deep-red pigment is associated in traditional food therapy with nourishing the blood and brightening the complexion. Added to fresh apple for sweetness and palatability, the juice becomes one of the easiest and most enjoyable ways to support cardiovascular wellness. The most important rule: drink it within 5 minutes of juicing — vitamin C and other water-soluble nutrients begin degrading immediately once the produce is cut and exposed to air.

Method

1. Peel the beetroot and rinse it under cold boiled water; cut into chunks.
2. Core and peel the apples; cut into chunks.
3. Feed both through a juicer, or use a blender with a small amount of cold boiled water if needed.
4. Pour immediately into a glass and drink within 5 minutes — do not store, as vitamin C and other nutrients degrade rapidly once the produce is exposed to air.

Nourilo’s Tips

Fresh juices lose their most valuable water-soluble nutrients very quickly once made — the 5-minute rule is genuinely important, not just a suggestion. If using a blender rather than a centrifugal juicer, the pulp remains in the juice, which increases fiber content and is actually more nutritious; just add a little cold boiled water to help it blend smoothly. Leftover beetroot can be stored in a fresh-keeping bag in the refrigerator, but use it as soon as possible. For an even more nourishing version, include some of the beetroot leaf in the juice — it is the most nutrient-dense part of the plant, though it adds a slightly bitter, earthy note.