Pulp Beet Carrot Cucumber Juice 3of3

    Newer Older

    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

    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.

    nauli.nauli and rsoojinlee added this photo to their favorites.

    keyboard shortcuts: previous photo next photo L view in light box F favorite < scroll film strip left > scroll film strip right ? show all shortcuts