Beetroot, carrot and ginger juice (without a juicer)

Hot off the back of my Beetballs, I was looking for new and exciting ways to use my new favourite purple vegetable, and so threw it into a morning juice. I don’t have a juicer, I threw it in my blender (admittedly a good little number, but that’s because it gets used ten times a day, so any blender will do.) I;ve written about making juice-without-a-juicer before, essentially pulverising your chosen fruits and vegetables in a jug blender with water, and straining it through a sieve, clean cloth or tea strainer to make juice. No bulky bastard-to-clean juicer required, just a blender, something to strain it through, and a spoon. Voila.
I could bang on about why I’ve chosen the ingredients that I have but basically it boils down to the simple ‘I think juice is nice’. Ginger, lemon and turmeric to help fight a cold, beetroot for the colour, carrot for sweetness. I like juice.

Makes 2 generous glasses:

1 raw or cooked beetroot (not the kind in vinegar)

1 large carrot or 2 rather small ones – or an apple, if you prefer

a small piece of ginger

half a lemon or 1 tbsp lemon juice – adjust to taste

a few pinches of turmeric

300ml-400ml water

Dice all of the ingredients, including the lemon if using a fresh one, rind and all, carefully picking out the seeds. You want the shoots and skins of your beetroot and the tops of your carrots too, don’t waste a thing. Lob them into your blender and cover with the water, and pulse to a bright purple liquid.

Place your tea strainer over a jug, or line it with a clean non-fluffy tea towel or muslin. Pour in the juice and strain. If using a strainer, stir briskly with a teaspoon to disturb it and extract the maximum juices, a human equivalent of the scary bit in the middle of a newfangled juicer. If using a cloth, lift it by the edges and corners, and allow to drip. Squeeze it to speed up the process if you like, but clean your hands with lemon juice afterwards to get rid of the purple hue.

Reserve the pulp – it can be used in a variety of recipes, including those beetballs, as a base for risotto; mix it with a can of tomatoes and a hefty pinch of salt and chilli for a pasta sauce to smuggle past fussy children and adults alike; add stock and make it into soup, or hold out for my beetroot and chocolate granola recipe…

And enjoy. If you want to keep them, it’s light and oxidisation that causes juices to discolour, so store in a non-clear bottle like a Thermos flask or similar, in the fridge, and consume the next day. I tend to just drink the lot, and sod it.

Jack Monroe. I’m on Twitter, Instagram and Tumblr @MxJackMonroe


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