Beet and Mixed Vegetable Cocktail


  • 3 Red beets (raw)
  • 1/2 Cabbage
  • 4 Carrots (medium size)
  • 1 Green apple
  • 4 stalks of Celery
  • 1 inch cube of ginger or more to taste
  • 2 tbsp Apple Cider Vinegar (optional)
  • 2 tbsp Lemon juice (optional)
  • 2 tbsp Apple juice (optional)
  • Juicer such as Jack Lalanne’s pictured here

Wash and prepare all ingredients by cutting off stems and/or cutting into thinner sections to fit in the mouth of the juicer. Set a low cup at the spout of the juicer and have a backup cup to swap once full. We pour juice into a larger canister as we go in order to save a larger batch.

Feed batches of vegetables into the juicer and apply gentle pressure with the barrel of the plunger in order to guide them against the blade.

Once done drink and enjoy OR mix 1/2 cup of juice with vinegar, lemon juice, apple juice and water for a tangy cleansing cocktail.

This delicious juice recipe is vegan/vegetarian, gluten free, dairy free and egg free. Enjoy in good health!

Reserve the pulp!!!! It is delicious on its own as a salad. (Just add a dressing and some fresh tomato, red pepper or cucumber for crunch). It can be added to grains or used to make veggie burgers or loaves! The possibilities are endless…