Print

Carrot, pickled ginger and beetroot juice

Ingredients

Scale
  • 7 large (about 1.2kg) carrots, peeled, topped
  • 4 (about 650g) beetroot bulbs, halved
  • 4 green apples, halved
  • 2 tablespoons pickled ginger in syrup (Buderim Ginger brand)
  • Crushed ice, to serve

Instructions

  1. Use a juice extractor to process the carrot, beetroot, apple and pickled ginger. Transfer the juice to a medium jug and stir to combine.
  2. Add the crushed ice and stir well. Pour among serving glasses and serve immediately.