Cooking the beets before juicing enhances their sweetness, improves digestibility, and gives you an added nutritional boost when you use the beet water. Here’s how to do it:

Peel and Chop: Peel the beets and cut them into small chunks.

Simmer Gently: Place beet chunks in a saucepan and cover with just enough water to submerge them.

Cook Until Tender: Bring to a gentle boil, then reduce heat and simmer until fork-tender (about 15–20 minutes).

Reserve the Beet Water: Once cooked, remove beets with a slotted spoon and set aside. Let the beet water cool to room temperature—you’ll add this to your juice later.

This method softens the earthy taste of raw beets and infuses your juice with more flavor and color.

Prepare the Ingredients: After cooking, allow the beets to cool. Core and quarter the apples, pit and halve the plums, trim and chop the celery, and peel the lemon if using.

Juice the Produce: Feed the cooked beet chunks, apples, plums, and celery into your juicer. Add lemon last to balance the flavors.

Add Beet Water: Pour ½ to 1 cup of the reserved beet water into the juice and stir to combine. This not only adds color and nutrients, but also lightens the texture of the juice.

Serve and Enjoy: Pour your juice into a glass and serve immediately over ice, or chill in the fridge. For the freshest flavor and highest nutritional value, enjoy within 24 hours.