This bright pink juice draws all its liveliness from the ginger and lemon, which wake up the earthy sweetness of the beetroot and the sugar of the pineapple. It is a frank glass, one that revives you in the morning as much as in the middle of the afternoon. A few minutes with a juicer are enough, and a blender does the rest.
Ginger and beetroot drink
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Ingredients
- 1 medium raw beetroot, peeled and cut into quarters
- 1 cup pineapple chunks
- 1 cup water
- 1 tbsp freshly grated ginger
- The juice of half a lemon
Preparation
- Put the beetroot through the juicer, strain the juice and pour it into the blender jug.
- Add the pineapple chunks, the water, the grated ginger and the lemon juice, then blend until thoroughly liquid.
- If you prefer a very fine juice, pass it through a sieve before serving. Drink it straight away, while it is still cold.
Tip
No pineapple to hand? A large peeled orange stands in very well, as the author of this recipe suggests: the juice is then a little sharper, and just as lively.
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FAQ: your questions about raw beetroot juice
What are the benefits of raw beetroot juice?
Raw beetroot is known above all for its natural nitrates, which the body converts into nitric oxide — that is what explains athletes' interest in this juice over the last fifteen years or so. It also brings folate, potassium and manganese, along with the betalains that give it its colour. The raw form preserves folate and vitamin C better than boiling, where part of them passes into the water. A glass now and then has its place in a varied diet, without any need to expect miracles from it.
Why is eating raw beetroot sometimes discouraged?
It is not discouraged as such, but two points deserve attention. First, oxalates, present in notable amounts in beetroot: people prone to kidney stones are wise to limit regular consumption and to discuss it with their doctor. Then the soil: a badly scrubbed raw beetroot can carry micro-organisms from the ground, so it must be washed carefully and peeled, as in this recipe. Finally, its raw fibre is tougher than cooked: sensitive guts often prefer the juice version, precisely, to the grated one.
Can you eat raw grated beetroot?
Yes, and it is even one of the most enjoyable ways to eat it. Finely grated, raw beetroot loses its firmness and becomes almost tender, with a sweeter and fresher taste than when cooked. It is served as a salad with a lemon or orange dressing, often alongside carrot or apple. One tip: prepare it at the last moment, since it releases its juice quickly and colours everything it touches, including the chopping board and your fingers.
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