Beet–Apple–Carrot “Ruby” Juice Recipe
This Beet–Apple–Carrot “Ruby” Juice is a bright, naturally sweet blend that tastes as stunning as it looks. Earthy beets, crisp apples, and sunny carrots come together in one deeply colored glass that feels like a gentle reset. A splash of lemon keeps the flavor fresh and balanced, while a hint of ginger adds a subtle zing at the end of each sip. It’s perfect for mornings, light snacks, or anytime you want a refreshing, feel-good drink that still feels a little bit special and nourishing.
This “ruby” juice is ideal when you want something light yet satisfying without turning on the stove. Serve it chilled over ice for a refreshing afternoon drink, or pour it into a small glass as a vibrant breakfast shot. You can adjust the sweetness by changing the apple variety or adding a touch of honey. Omit the ginger for a milder flavor, or increase it for more bite. It’s also easy to batch-prep for the next day.
Ingredients
This juice uses just a handful of fresh produce, plus lemon and ginger, to create a naturally sweet, balanced drink with no added sugar.
- Fresh beetroot, medium – 2 (about 200–250 g total), scrubbed, trimmed
- Carrots, medium – 3 (about 200 g), scrubbed, trimmed
- Apples, sweet-crisp (Gala, Fuji, Honeycrisp) – 2 medium (about 300 g), cored
- Fresh ginger – 1–2 cm piece (about 5–10 g), peeled (optional but recommended)
- Fresh lemon juice – 1–2 tablespoons (to taste)
- Cold water – ½–1 cup (120–240 ml), only if using a blender
- Ice cubes – as needed for serving (optional)
Servings
This recipe makes about 2 large glasses (350–400 ml each) or 3–4 smaller servings if you’re pouring it into juice shots. It’s perfect for two people at breakfast or as a refreshing afternoon drink to share.
How to Make It
Prep the produce
Scrub the beets and carrots well and trim the ends. Core the apples. Peel the ginger if using. Cut everything into chunks or sticks that fit easily into your juicer or blender.
Juicer method
Feed the beet pieces, carrots, apples, and ginger through your juicer, alternating ingredients to help everything move smoothly. Stir the collected juice, then mix in the fresh lemon juice to brighten the flavor.
Blender method (if no juicer)
Add beet, carrot, apple, ginger, and ½ cup of cold water to a high-speed blender. Blend until completely smooth and no chunks remain, adding a little extra water only if needed to keep it moving.
Strain the juice (for blender version)
Place a fine-mesh sieve, nut milk bag, or clean thin kitchen towel over a large bowl or jug. Pour the blended mixture through and gently press or squeeze to extract as much ruby juice as possible, leaving the pulp behind.
Chill and adjust
Stir in the lemon juice (if you haven’t already), taste, and adjust with a bit more lemon for brightness or a splash more water if the flavor is too intense. Add ice to glasses if you like your juice very cold.
Serve and enjoy
Pour the Beet–Apple–Carrot “Ruby” Juice into clear glasses to show off the color. Serve immediately for the freshest taste, or chill in the refrigerator for up to 24 hours in a sealed jar or bottle. Shake before serving if stored.
Pro Tip
For an even smoother texture, strain the juice twice and serve slightly chilled in pre-cooled glasses. Cold juice highlights the sweetness and makes the color appear more vibrant.
Beet–Apple–Carrot “Ruby” Juice
Notes
Strain the juice well and serve very cold in clear glasses to highlight the smooth texture and jewel-like ruby color.
FAQs
Q1. Can I make this juice without a juicer?
A1. Yes. Use the blender method, add a little water to help it blend, then strain through a fine sieve, nut milk bag, or thin towel.
Q2. How long does Beet–Apple–Carrot “Ruby” Juice keep?
A2. It’s best within 24 hours stored in an airtight jar or bottle in the refrigerator. Shake or stir before serving, as natural separation will occur.
Q3. Can I make this juice ahead for the week?
A3. Fresh juice is most flavorful and nutrient-dense shortly after making. You can keep it up to 48 hours, but for longer storage, consider juicing smaller batches more often.
Q4. What can I substitute if I don’t like ginger?
A4. Simply leave it out, or replace it with a small pinch of ground cinnamon or a few fresh mint leaves for a different but gentle flavor twist.
Q5. Is there a way to make this less earthy?
A5. Use one beet instead of two, choose sweeter apples, and add extra lemon juice. You can also mix in a bit more water or ice for a lighter taste.
Q6. What can I do with the leftover pulp?
A6. You can stir it into smoothies, mix it into muffin or quick bread batter, or freeze it in small portions to add fiber and color to future recipes.
