Pulp Beet Carrot Cucumber Juice 3of3

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    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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