Beetroot juice is a richly coloured, nutrient-rich drink from the root vegetable with its very deep red colour and earthy flavour. The juice of beetroot packed full of vitamins, minerals, and antioxidants has been popular as a health drink due to its many proven benefits. The nitrates present in the juice are a factor that increases blood flow and lowers blood pressure is one of the most known benefits of beetroot juice. After ingestion, nitrates are converted into nitric oxide, a substance that relaxes and widens blood vessels, which enhances circulation. Thus, beetroot juice has become famous among athletes seeking a boost in endurance and performance. Moreover, beetroot juice has a detoxifying nature. Juice supports the work done by the liver, and also it works well to remove poison and toxins from the body. As it will be full of high antioxidants, compounds like betalains within this juice are easy to provide for smoother digestion and general health of the gut. Beetroot juice is also a good source of essential nutrients, including vitamins A, C, and K, with folate, manganese, and potassium. It is very vital in skin-related health and immune system functions as well as in cellular activity. Beetroot juice is particularly juicy and even described as sweet and earthy. It's a great mixer in smoothies and juices that can go along with most fruits and vegetables, including apples, carrots, and ginger. But if you love beetroot juice, then it can be freshly juiced or even bought from health food shops, and its regular consumption will make your diet much more enjoyable while continuing to provide your body with numerous health benefits and contributing to your overall well-being. Drinking it as a refreshing drink or mixing it into a smoothie, beetroot juice certainly is one of the best choices for healthy individuals.

• 1 pound beetroot
• 1 large cucumber
• 1 apple
• 1 lemon
• 1 inch ginger
• Parsley

• Wash the cucumber very cleanly to remove most of the dirt and pesticide residue. You can remove the skin if the skin appears to be thick and you do not like much pungency; otherwise, leaving the skin intact will add much of the nutrients and fibre content. Chop the cucumber into smaller pieces for easier processing. If using small cucumbers then cutting them into halves or thirds should do the trick.
• Scrub the apple, then core it. Begin by scrubbing your beets clean under cold running water. Since beetroot grows underground, it typically has dirt residue on the skin. After washing, cut off the beet greens and trim the root ends. If you like, peel the beets, although in this recipe that isn't necessary to do.
• Leaving the skin on this beetroot recipe will supply additional nutrients and fibre. Cut the beetroot into pieces around 1–2 inches so that they can easily feed through the feeder tube of your juicer or blender. This is the preparation any beetroot recipe requires to produce smooth juicing or blending. Peel the apple if you like, but that's optional. Cut up the apple in quarters or smaller according to whatever is the size of your juicer's feeding tube or the capacity of your blender.
• You can leave the leaves off of the stems if you want to, but the stems are also fine to juice. Rinse the parsley under cold water and shake out excess moisture gently. Parsley adds a fresh herbaceous note to your juice and is full of vitamins and antioxidants.
• Remove the peel of the lemon or lime and make sure you do not leave any white pith on the fruit at all as this may give your juice a bitter taste. Cut the lemon or lime into quarters, making them easy to juice.
• Peel the ginger thinly using a spoon's edge or a vegetable peeler. Ginger will give your juice a warm, spicy kick, which is excellent for digestive purposes. Chop up the peeled ginger.
• Get your juicer set up and ready. Be sure all its parts are well-locked into place. Position a container or a glass under the spout of the juicer to collect your juice.
• Feed the chopped produce into the juicer in an alternating pattern, including harder ingredients such as beets and apples, and softer ingredients like cucumber and parsley. This helps ensure that the juicing process is smooth and there is minimal tendency for clogging; if necessary, use the pusher to press down on the ingredients lightly.
• If you are using a blender, you will add all of the chopped ingredients to it. Then add 1/2 cup of water to help with blending. Blend at high speed until well combined and smooth. You might need to stop several times and scrape the sides of the blender to make sure everything gets mixed in.
• Strain juice mixture through a nut milk bag or fine mesh strainer into a large bowl. Squeeze the bag gently to extract as much liquid as possible. Discard the remaining pulp, or save it for another use. It can be added to smoothies or used in cooking.
• Stir the juice quickly once you have strained or juiced the mixture so all the flavours are well incorporated. Now pour the juice into the glasses and serve right away to attain the best fresh taste and nutrient content.
• In case you have extra juice, pour it into an airtight container and put it in the fridge. Juice is only safe to consume for 24–48 hours. Consume it as soon as possible for the best nutritional intake. Shake or stir it well before drinking because juices often separate in the refrigerator.