Recipe for: Beetroot-Apple Juice with Ginger - photo 1
← Recipes

Recipe for: Beetroot-Apple Juice with Ginger

Drinks Regional Cuisine of Poland 30 min Easy 16 views ~26.80 PLN * - (0)
Rate:
(0)
Start Cooking

Description

Refreshing beetroot-apple juice with ginger — a combination of the sweet freshness of apple, the earthy depth of beetroot, and the sharp, warming note of ginger. In the Podlasie style, we focus on local ingredients and simplicity: the juice is perfect as an addition to a summer breakfast, a refreshing drink for a picnic, or a complement to a barbecue menu. It has an intense, ruby color, a velvety texture (if strained through cheesecloth), and a distinct, fresh aroma thanks to lemon and optional mint. It can be served chilled with ice or slightly diluted with water — ideal for those looking for a natural way to refresh and enrich their diet with vitamins and antioxidants.

Ingredients Used

Ingredients (7)

Servings:
4
  • Beets (raw) 600 g
  • Apple 4.2 pcs (~750 g)
  • Lemon 0.6 pcs (~50 g)
  • Water 200 ml
  • 🌿 Spices
  • Ginger 30 g
  • ✨ Optional
  • Honey 60 ml
  • Mint 30 g
💰 Estimated dish cost: ~26.80 PLN (6.70 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of ingredients

1

Wash the beets under running water, using a stiff vegetable brush to remove the dirt. Cut off the ends. If the skin is thin and the bulbs are small, you can leave the skin on — well-scrubbed beets will retain more flavor. Peel the apples (you can optionally leave the skin on), remove the cores, and cut them into quarters or pieces that will fit into the juicer or blender. Peel the ginger thinly with a spoon and slice it. Cut the lemon in half and squeeze out the juice; grate the zest if you want a stronger aroma.

Ingredients: Apple, Ginger, Lemon
Use a cutting board and a sharp knife. If you don't have a vegetable brush, use a kitchen sponge designated for vegetables. Thoroughly washing the beets will prevent sand in the juice.

Juicing (juicer)

2

If you are using a juicer (centrifugal): turn on the device. Alternately feed pieces of beet and apple along with slices of ginger — by alternating soft and hard pieces, you will achieve better juice flow. Carry out the entire process for 2–4 minutes, until all pieces are clearly pressed, and the pulp in the strainer is dry. Finally, pass the juice through the strainer along with the remnants to collect the maximum amount of liquid.

Ingredients: Apple, Ginger
The best is a wide-mouth juicer — it shortens the time. Use a large-capacity container for pulp and juice. If the device is running louder than usual for a longer time, stop and check if pieces are blocking the openings.

Juicing (blender + cheesecloth) - alternative

3

If you don't have a juicer, use a blender: place the chopped beets (start with smaller amounts), apples, and ginger into the blender. Add 100–150 ml of water to facilitate blending. Blend on high speed for 60–90 seconds until the mixture is smooth and creamy. Prepare a large bowl and place a sieve lined with a double layer of cheesecloth or fine cloth over it. Pour the mixture in batches onto the cheesecloth and squeeze firmly with your hand or a spoon until only dry pulp remains. The squeezing process should take 2–4 minutes per batch — check if the liquid is clear; if it is too pulpy, strain it again through a fine sieve.

Ingredients: Apple, Ginger, Water
Use a powerful blender with a minimum power of 800 W. When squeezing through the cheesecloth, twist it tightly and press with your hands (change the position of the cheesecloth each time). This is a key step — good pressure yields more juice. Do this over a bowl with a tight edge to avoid any drips.

Taste correction

4

Add freshly squeezed lemon juice (from one lemon) to the obtained juice to enhance the aroma and preserve the color. Taste the juice: if it is too earthy or strong, add the remaining water (up to 200 ml in total) and mix. If you want a sweeter taste, gradually add honey: start with 20 g, mix and taste until the flavor is balanced. Remember that honey will dissolve better in the warm part of the juice — mix vigorously.

Ingredients: Lemon, Water, Honey
Use a metal or silicone spoon for mixing. Add honey by the teaspoon and taste after each addition — it's easier to add than to take away.

Chilling and Serving

5

Pour the juice into a pitcher and chill in the refrigerator for 30–60 minutes to let the flavors meld. Serve in tall glasses with ice cubes. When serving, garnish with a mint leaf and possibly a thin slice of lemon placed on the rim of the glass. If serving during a barbecue, the juice balances richer dishes and quenches thirst perfectly.

Ingredients: mint
The best glasses are those with a capacity of 250–300 ml. If you want to take the juice to go, transfer it to a tightly sealed bottle and keep it cool for up to 24 hours.

Cleaning

6

After finishing, immediately rinse the juicer or blender and the cheesecloth under running water to prevent the pulp from drying. Wash the strainer and plastic parts in warm water with a little dish soap, and rinse the cheesecloth several times and hang it to dry.

Use a soft brush on the sieve to remove fine beet fibers. If the pulp has dried, soak the parts in hot water for 10–15 minutes before cleaning.

Fun Fact

💡

In the Podlasie region, beets and apples are traditional local products — the juice combining both ingredients is a natural source of betanin (from beets) and pectins (from apples), making it both healthy and classically "Podlasian."

Best for

Letni piknik Grillowanie Śniadanie na świeżym powietrzu

Tips

🍽️ Serving

Serve chilled with ice cubes, a slice of lemon, and fresh mint. For a "Podlaskie" version, serve alongside whole grain bread with cottage cheese or as a refreshing aperitif before a heavier lunch. You can also prepare a smaller portion of juice as an addition to a cocktail with kefir or buttermilk.

🥡 Storage

Store in a closed jug or bottle in the refrigerator for up to 24 hours; after a longer time, the juice loses freshness and darkens. Freezing the juice as a whole is not recommended (it alters the structure and taste), but you can freeze portions in ice cube trays as ice cubes for drinks.

📸 Cooked by the community

Log in to add a photo
Add a photo of the finished dish

After moderator approval, you will receive 10 experience points.

🍲

No one has added a photo yet. Be the first!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Turkey leg baked with potatoes and grilled vegetables 120 min

Turkey leg baked with potatoes and grilled...

Main dishes
Vegetable Salad (Traditional) 30 min

Vegetable Salad (Traditional)

Salads
Traditional apple-orange mulled wine with cardamom and vanilla (variant a734aa4a) 40 min

Traditional apple-orange mulled wine with ...

Drinks
Traditional Warm Apple-Pear Cider with Cloves and Rosemary 40 min

Traditional Warm Apple-Pear Cider with Clo...

Drinks
Pierogi fusion: buckwheat with cottage cheese, roasted beets and sauerkraut, buttermilk-horseradish sauce with plum and apple chips 120 min

Pierogi fusion: buckwheat with cottage che...

Regional Cuisine of Poland
Grilled dumplings with cottage cheese and chives 45 min

Grilled dumplings with cottage cheese and ...

Snacks

Recipe Categories

Drinks
Drinks in: Valentine's Day

Romantic drinks that will enhance the atmosphere and highlight the flavors of the dishes, perfect for a Valentine's Day dinner.

See all recipes in this category
Regional Cuisine of Poland
Regional Cuisine of Poland

Traditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.

See all recipes in this category
Advertisement