Beets & Greens Juice

If you couldn't tell by my recent absence, things have been crazy busy.  I have barely had time to sleep much less write blog posts and take photographs.  I won't go into specifics, but this craziness will continue for at least the next month, and probably the next few as well.  But, since I have come to love blogging and sharing recipes and other kitchen creations on this little corner of the web, I am going to make time to write at least one post per week.   

If you couldn't already tell by the title of this post, I'm sharing a juice recipe.  I guess it's not really a recipe since it only involves a bit of light chopping and washing, but it's one of my new favorites.  I tend to crave fresh, raw foods when I get home from a long stretch of working in the field (we have to eat out every meal), so juices are one of the best cures.  This one includes lovely leafy greens, a bit of spicy ginger, some tart lemon, a touch of green apple, and earthy beets.  If you aren't a fan of beets, fear not!  Their flavor is mellowed by the rest of the ingredients making for one delicious juice with a gorgeous ruby hue. 

Beets & Greens Juice

This makes roughly 8-10 oz of juice (without the foam).  Make sure to wash your beet greens and spinach well before adding to your juice.

5 to 6 large beet green leaves

1/4 of a large bunch of spinach (about a large handful)

a few sprigs of parsley (optional)
1 small granny smith apple, halved

1 small lemon, peel and pith removed

1 inch piece of ginger, peeled

2 small beets, peeled

The order you juice your ingredients really depends on your preference and your juicer.  Here's how I did it: juice the greens first, followed by the apple, lemon, ginger, and beets.  Be very careful when juicing the beets as their juice stains.  It wouldn't be a bad idea to wear an apron or something that won't be ruined by beet juice.  You can drink it at room temp, but I usually add an ice cube or two.  Enjoy!