Beets have always been a staple in the refrigerator, whether it’s eating them as beet chips, roasted beets in a bowl, or pickled beets in a salad, there are so many different ways to be able to enjoy this root vegetable and today we’ll explore a beet and carrot juice recipe.
They are known to be a strong source of folate, potassium, vitamin C, fiber, and antioxidants. The recipe below is one of the most refreshing juices you can make.
The ingredients are simple and whole but when possible, purchasing organic for certain fruits and vegetables is always recommended. Purchasing organic for all foods can be very costly (especially in this economy!) so in order to make cleaner choices, reference the Dirty Dozen list (which gets updated yearly). It is published by the Environmental Working Group, a non-partisan, non-profit organization that conducts breakthrough research and education that empowers people to live healthier lives in a healthier environment.
The Dirty Dozen list is a list of crops that farmers are more likely to use pesticides on. The fruits and vegetables listed have the highest amount of pesticide residue. On the other hand, also please make note of what fruits and veggies are listed on the Clean 15 list, which have the least amount of pesticide residue. Knowing which fruits and vegetables are on either list can help inform which foods to prioritize organic purchases for, if you have the access and financial means.
If you are on the hunt for other anti-inflammatory food content, read up on the 6 foods that fight inflammation.
Anti-Inflammatory Beet and Carrot Juice
- 2 beets
- 1 small apple
- 2 carrots
- 3 celery stalks
- squeeze of lemon
- 1/2 inch ginger