Apple Carrot Beet, ginger Juice without a Juicer


You’ve probably heard that all the cool kids juice. Joy the Baker is one of them. Shutterbean does it. And so do The Edible Perspective and all of my blogging friends. Even though I don’t own a juicer, I like to think that I am a cool kid.

Juicing allows you to get a lot of nutrients into your body quickly—hooray for good health! However, it’s not cheap and takes up a lot of space in your kitchen. We try to keep the kitchen equipment to a bare minimum for both space and budget reasons. I can’t see myself investing in a new juicer anytime soon, but that doesn’t stop me from enjoying fresh juice while I wait.

For this delicious apple, beet, carrot, and ginger juice, I blended everything in a blender and pressed through a fine mesh sieve until all the juice was extracted. I threw away the pulp, and I enjoyed the juice.

It may seem like a lot of work, but it is actually quite easy. This doesn’t require much more effort than rinsing quinoa or even fresh fruit. Not buying a juicer will save you money and some space in your home. Juicers are also said to be a pain to clean. See? See?

Ginger kicks this juice. It’s slightly sweet and perfectly balanced. If you are not a fan, I recommend reducing the amount of ginger or leaving it out altogether. I use a lot of ginger because I enjoy its zing and benefits. Play around with the ingredients until you find the taste that suits you. That’s half the fun.

This juice is not only delicious but also extremely healthy. It contains Vitamins A, K, and beta-carotene in the carrots; vitamin C, polyphenols, and antioxidants in the apple; folate and antioxidants from beets; and ginger, which has anti-inflammatory properties. The pulp still contains some nutrients, but overall, it is a healthy drink that tastes better and is fresher than anything you can buy in the store.


  • One medium beet (rinsed and lightly peeled, quartered).
  • One medium apple (peeled, cored, and quartered).
  • Fresh ginger, 1 tbsp (skin removed).
  • Three carrots, peeled and rinsed
  • Unfiltered apple juice (optional).


  • Blend all ingredients in a mixer until smooth. If necessary, add a splash of juice to help it move. I added probably 1/4 cup of apple juice (the amount written in the original recipe).
  • Place a fine-mesh strainer on top of a large bowl, and then pour in the juice. Press the pulp with a rubber spatula and squeeze out all the juice. Allow to stand for five minutes in order to get the most juice.
  • Pour your juice into a glass and discard the pulp. You can drink it immediately or let it chill. The taste is best when it’s fresh. It will keep in the refrigerator for about a week, but you can store it there.

Leave a Reply

Your email address will not be published. Required fields are marked *