Pulp Beet Carrot Cucumber Juice 1of3

Avoiding the use of toxic red food dye is simply a matter of obtaining some of beet liquid. I discovered recently that this juice is quite delicious! Considering how rock-hard they are in their natural state, beets produce a good amount of smooth, mild juice that is great on its own or when blended with carrot and cucumber juice.

 

www.foodthinkers.com/2010/04/beet-carrot-cucumber-juice-a...

 

Beet , Carrot And Cucumber Juice

 

Juice Ingredients

 

4 medium beets, scrubbed, trimmed and peeled

5-6 small-medium carrots, trimmed and peeled

2 small Persian cucumbers (or one large), peeled

 

Juice Instructions

 

Juice all ingredients in your juicer and collect the pulp in one bag.

Serves 2-3.

 

Salad Ingredients

 

beet-carrot-cucumber pulp

goat cheese vinaigrette

¾ cup walnuts, toasted and coarsely chopped

1 to 2 tablespoons mint leaves, thinly sliced

 

Vinaigrette Ingredients

 

¼ cup extra virgin olive oil

1 to 2 tablespoons tarragon white wine vinegar (or a vinegar of your choosing)

2 to 3 heaping tablespoons of soft, herbed goat cheese

salt and pepper to taste

 

Vinaigrette Instructions

 

In a small bowl or measuring cup, combine the olive oil with a few generous splashes of tarragon white wine vinegar, and the herbed goat cheese. Sprinkle in a bit of salt and pepper and whisk until smooth. Pour over pulp and toss.

 

Salad Instructions

 

Arrange a few leaves of lettuce or radicchio on a plate or small platter. Spread the dressed pulp over the leaves. Sprinkle the salad with walnuts and mint, and serve.

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Taken on April 1, 2010
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