So after a week of making a whole load of recipes with beetroot, I’m a bit ‘beetrooted’ out and wanted an easier way to digest them. One of my Twitter friends tweeted about this combo for a juice and I liked the sound of it.
If you have ever used a domestic juice extractor, you will know that they seem to take a bit of strain when extracting juice from vegetables, so I really put mine under extreme pressure with a bunch of carrots and a pile of baby beetroot.
Never the less I persevered, and made a juice with the ratio of beetroot, carrot and apple ~ 1:1:2. So double the amount of apple juice to equal amounts of carrot and beetroot. I added a big piece of fresh ginger (about 10cm) to give it the edge.
It looked just like blood, tasted delicious and I know instantly that I was giving my body an antioxidant boost of note.
I was also terribly excited to see the first season peaches coming into the shops and after a long winter devoid of stone fruit, I made up a platter of peaches and cherries, kiwi slices and fresh coconut chunks.
A fun time shooting this pretty food in my studio ensued.
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Other recipes with beetroot: