Winter beetroot juice

Ingredients for 5 servings:

• 700 g beetroot, fresh
• 3 m.-large orange(s), e.g. Navel variety
• 400 g apples, sweet and sour variety, such as Topaz or Jonagold
• 200 g carrot(s)
• 25 g ginger root, fresh, peeled, weighed
• ½ m.-sized lemon(s), juice
• 1 tbsp oil (linseed oil), good quality

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Recipe for the juicer, rich in vitamins and delicious

I only use organic products for this juice. Wash the beetroot to remove any dirt and sand. Peel the beetroot thinly and halve it. Clean the carrots and remove any green parts. Wash the apples and core them. Process the carrots and apples with the skin on. Juice the peeled ginger, apples, carrots, and beetroot alternately in the juicer. Always follow the instructions for your juicer. Squeeze the oranges and add them to the juice. Finally, stir the lemon juice and linseed oil into the juice. With my juicer, the specified amounts are sufficient for about 1 liter of fresh juice. However, the amount of juice depends greatly on the juicer. Freshly squeezed juice is best consumed immediately, but can also be stored in a dark glass bottle in the refrigerator for 24 hours (maximum 48 hours). In addition to iron and beta-carotene, beetroot also contains many secondary plant substances that have a positive effect on various metabolic processes in the human body. The vitamin C from the apples and lemons helps the body absorb iron better. Iron is essential for blood formation, among other things. The linseed oil ensures the body’s ability to absorb fat-soluble vitamins, such as beta-carotene. Linseed oil is also rich in valuable omega-3 fatty acids.