Beetroot and Cucumber Detox Juice

Cucumber makes up most of the volume in this juice, which is why the colour you get is a vivid, almost fluorescent pink rather than the deep, almost purple shade you get from beetroot alone. The beetroot flavour still comes through clearly — that characteristic earthy sweetness runs through the blend — but cucumber's high water content dilutes and softens it, so the result feels balanced rather than heavy or too vegetal. A splash of lime or lemon juice added at the end lifts the whole glass, with a sharp citrus edge that cuts through the beetroot's natural sweetness and keeps the juice from tasting flat. The process is genuinely simple: no straining, no peeling needed beyond a good rinse, just beetroot and cucumber cut into chunks and fed straight into the juicer, then finished with citrus. That simplicity makes it a realistic option on a morning when a longer juice recipe with half a dozen ingredients isn't on the cards. It also keeps rather well once made: stored in a jar in the fridge, it holds its colour and flavour for a few days, so a single juicing session can cover more than one serving. Drink it on its own as a quick morning glass, or alongside a light raw breakfast.

Ingredients

• 2 medium raw beetroots
• 1½ to 2 medium cucumbers
• The juice of 1 lime (or 1 lemon)

Method

1. Rinse and roughly chop the beetroots and cucumbers.
2. Run them through the juicer.
3. Stir in the fresh lime (or lemon) juice.
4. Drink immediately, or transfer to an airtight jar and refrigerate — it keeps for up to 3 days.

Tip

Beetroot juice stains hands and chopping boards within seconds: cut the beetroots on a board you don't mind marking, or wear gloves if you'd rather avoid the colour transfer. Rinse the juicer straight after use, before the pigment has time to set into the parts — beetroot residue left to dry is far harder to clean than if it's rinsed right away.

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