Image

Carrot, ginger and beetroot Juice

Carrot, ginger and beetroot Juice

Recipe Credit – Australian Good Taste – March 2004 , Page 20 Recipe by Amanda Kelly
Photography by John Paul Uriza

Ingredients

7 large (about 1.2kg) carrots, peeled, topped
4 (about 650g) beetroot bulbs, halved
4 green apples, halved
2 tbs pickled ginger in syrup (Buderim Ginger brand)
Crushed ice, to serve

Method

Use a juice extractor to process the carrot, beetroot, apple and pickled ginger. Transfer the juice to a medium jug and stir to combine.

Add the crushed ice and stir well. Pour among serving glasses and serve immediately.

You can make this juice up to six hours ahead. Keep covered in the fridge.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s