Pulp Beet Carrot Cucumber Juice 3of3
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.
Beet , Carrot And Cucumber Juice
4 medium beets, scrubbed, trimmed and peeled
5-6 small-medium carrots, trimmed and peeled
2 small Persian cucumbers (or one large), peeled
Juice all ingredients in your juicer and collect the pulp in one bag.
goat cheese vinaigrette
¾ cup walnuts, toasted and coarsely chopped
1 to 2 tablespoons mint leaves, thinly sliced
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
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.
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.