Out of all of the options, beet juice is one of our favorite star ingredients. You’ll find it in most “detox” varieties since it neutralizes toxins and fights inflammation, and — score! — it’s a cinch to make at home without any juicing equipment.
Word to the wise: Beet juice is a natural dye, so cover your work surface with wax paper or plastic wrap. Consider wearing disposable gloves (especially if you have a fancy manicure), or just keep a halved lemon around to rub away any staining on your skin.
DIY Beet Juice
Yields: 1 cup
6 large beets, unpeeled
If you have a food processor: Line a large bowl with two to three layers of cheesecloth. Cut the beets into quarters (or smaller, to fit through the feed tube), and grate in a food processor fitted with the shredder attachment. Transfer to the prepared bowl; gather the grated beets in the cheesecloth, tightly twist the top, and squeeze the juice into the bowl. Store the juice in an airtight container for up to one week.
If you don’t have a food processor: Line a work surface with wax paper and two to three layers of cheesecloth. Use a box grater to finely grate the beets onto the cheesecloth. Gather the grated beets in the cheesecloth, tightly twist the top, and squeeze the juice into a bowl or liquid measuring cup. Store the juice in an airtight container for up to one week.
Jump ahead for more beet-recipe ideas.
1. Beet-Carrot Juice: Stir together one-half cup each beet juice and carrot juice in an ice-filled glass.
2. Beet-Yogurt Dip: Mix olive oil, lemon juice, salt, pepper, and a splash of beet juice into one (six-ounce) container of plain, nonfat Greek yogurt. Serve with pita and/or veggies.
3. Beet Risotto: Make this easy risotto recipe, replacing the pumpkin with one-half cup beet juice and the Parmesan with crumbled goat cheese — top with snipped chives, fresh dill, and/or poppy seeds, if desired.