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In this healthy ginger-beet juice recipe, we pack in vegetables by adding kale and a carrot, and sweeten with an orange and apple. No juicer? No problem. See the juicing variation below to make this beet juice recipe in the blender.

EatingWell Magazine, September/October 2013; updated August 2022


Read the full recipe after the video.

Recipe Summary

15 mins
15 mins

How To Make Ginger-Beet Juice

In this recipe, we call for a juicer to extract the liquid (and nutrients) from the fruit and vegetables. Juicers come in two basic forms: masticating and centrifugal. We prefer a masticating juicer since the slow-crushing mechanism of the machine works better with leafy greens like kale but either type of juicer will work. Making juice is simply a matter of cutting up the right proportion of veggies and fruits and following the manufacturers directions. In this recipe, we use an orange and an apple to add sweetness and tang. Make sure your fruits and veggies are washed and peeled for the best results. Unless your fruits and veggies were very cold going into the juicer, your juice will be room-temperature when it's ready to drink. If you prefer a colder drink, adding an ice cube can chill it down quickly.

Health Benefits To Juicing

We love juicing veggies, especially beets, for several reasons. For one, most of us don't eat enough fruits and vegetables. Adding more vegetables and fruits to our diets can improve our mental health and sense of well-being. Juices can help make up some of the deficit by helping us load up with leafy greens, fruit and vegetables all in one glass. Beets offer many health benefits and are great for juicing. Beets have been associated with better cardiovascular health by helping to decrease inflammation and lowering blood pressure.

Can I Make Ginger-Beet Juice Without A Juicer?

Yes you can, it just takes a few added steps. Here's how: Coarsely chop all ingredients. First, place the soft and/or juice ingredients in the blender and process until liquefied. Then, add the remaining ingredients; blend until liquefied. Cut two 24-inch-long pieces of cheesecloth. Completely unfold each piece and then stack the pieces on top of each other. Fold the double stack in half so you have a 4-layer stack of cloth. Line a large bowl with the cheesecloth and pour the contents of the blender into the center. Gather the edges of the cloth together in one hand and use the other hand to twist and squeeze the bundle to extract all the juice from the pulp. Wear a pair of rubber gloves if you don't want the juice to stain your hands.

Additional reporting by Hilary Meyer


Ingredient Checklist


Instructions Checklist
  • Working in this order, process orange, kale, apple, carrot, beet and ginger through a juicer according to the manufacturer's directions. (No juicer? See Tip.)

  • Fill 2 glasses with ice, if desired, and pour the juice into the glasses. Serve immediately.

Nutrition Facts

about 8 ounces
100 calories; protein 2g; carbohydrates 21g; dietary fiber 1g; sugars 14g; fat 1g; vitamin a iu 4000IU; vitamin c 23mg; folate 269.7mcg; calcium 115.3mg; iron 2.2mg; magnesium 76.4mg; potassium 511mg; sodium 94mg; thiamin 0.2mg.