Juicing Beets

Minted Beets and Wheatgrass Juice

Preparation time: 10 min

2 servings

Ingredients:

• 2 large or 4 small beets
• 2 oranges
• 2 oz. wheatgrass
• 2 tablespoons fresh mint leaves
• 2 mint sprigs for garnish (optional)

Directions:

1. Scrub beets well, and if using the tops, rinse them well, too. Cut into 2-inch cubes. Peel oranges and cut into quarters.
2. Process beets, oranges and mint leaves in the juicer.
3. Extract juice from wheatgrass in a wheatgrass juicer, and set aside. Alternatively, pureé wheatgrass with ½ cup water in a blender.
4. Pour beet juice into two glasses, and divide wheatgrass juice evenly between them. Stir well and garnish with mint sprigs if desired. Serve immediately

Gingered Sesame Beets and Carrots with Yams

Preparation time: less than 10 min

2 servings

Ingredients:

• 2 beets
• 2 carrots
• 1 yam
• 1 apple
• 2 scallions
• 3 tablespoons sliced fresh ginger
• 2 tablespoons tahini paste
• 2 apple wedges for garnish, if desired

Directions:

1. Scrub beets well. Discard leaves if wilted, or rinse well if not. Scrub carrots, discarding green tops. Scrub yam. Cut the ingredients into 2-inch cubes.
2. Rinse apple and cut into sixths. Rinse scallions and cut into 2-inch lengths.
3. Push beets, carrots, yam, apple, scallions, and ginger through the juicer to process. Pour juice into blender, add tahini paste and blend for 30 seconds.
4. Pour juice into two glasses and serve immediately garnished with apple wedges.

If making this beverage in a blender, core apples and cut all ingredients in smaller, about 1-inch pieces. Add tahini paste along with other ingredients.

Tahini paste is prepared from ground sesame seeds and the oils tend to separate in the container. Stir it well before measuring and adding to the recipe.