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a glass of beetroot and carrot juice on a table in a garden with flowers and a house in the background
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5 from 30 votes

Beet and Carrot Juice

Beet, carrot and parsley for a delicious and full of benefits juice.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: French
Suitable for Diet: Gluten Free, Low lactose diet, Vegan
Diet: AIP, Coconut free, Dairy free, Egg free, Gluten free, Paleo, Vegan
Servings: 2 servings
Calories: 106kcal
Author: Bea C.

Equipment

Ingredients

  • 300 g raw beet (0.66 pound)
  • 200 g carrots (0.44 pound)
  • 1 handful fresh parsley
  • ice cubes to taste

Instructions

  • Using a vegetable brush, remove all the dirt from the beetroot and carrots and give them a good rinse under cold water (if you prefer, you can also peel them). Roughly chop the beetroot and carrots.
  • Place the beetroot into the chute of the juicer. Pack the parsley leaves really tight together and add them into the juicer, followed by the carrots (not the other way around).
  • Stir the juice and then pour over ice. And voilà! Serve immediately.

Notes

Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Pack the parsley really tight before putting it in the juicer. And make sure to add it to the juicer between the beets and the carrots. It's important, in order to get the best result.
To make sure that the vitamins and nutrients do not get altered, you should drink this freshly squeezed juice in the hours following the making of it.
However, if you have any leftovers, you can store them in an airtight container in the fridge.
This homemade juice can be stored in the fridge for up to two days in an airtight container.

Nutrition

Calories: 106kcal | Carbohydrates: 24g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 187mg | Potassium: 819mg | Fiber: 7g | Sugar: 15g | Vitamin A: 16924IU | Vitamin C: 16mg | Calcium: 60mg | Iron: 2mg