Beetroot, carrot and apple juice

Name: Beetroot, carrot and apple juice
Prep time: 15 min
Total time: 15 min
Ingredients: 2 beetroot, scrubbed, cut into wedges; 4 carrots, scrubbed, ends trimmed; 2 apples, cut into wedges; 10 g fresh ginger; 1 tbsp lemon juice

Vegetarian

An earthy, sweet magenta juice of raw beetroot, carrot and apple with a little ginger and lemon to lift it.

Beetroot, carrot and apple juice is an International juice, ready in about 15 minutes and made with beetroot, carrot and apple. It serves 2 and is rated beginner to cook.

Start cooking

Top view glass of cold pressed juice composed with fresh apple and beetroot and decorated with mint leaves — Photo: ROMAN ODINTSOV / Pexels · Pexels License

Prep: 15 min
Cook: 0 min
Total: 15 min
Serves: 2
Level: Beginner
Calories: 104

Ingredients

2 glasses

2 (160 g) Beetroot (opens in a new tab), scrubbed, cut into wedgesRaw. Each medium beetroot gives roughly 40–50 ml.
4 (240 g) Carrots (opens in a new tab), scrubbed, ends trimmedEach medium carrot gives roughly 30–35 ml.
2 (360 g) Apples (opens in a new tab), cut into wedges
10 g Fresh ginger (opens in a new tab)
1 tbsp (15 g) Lemon juice (opens in a new tab)

Equipment

Method

1
Step 1
Scrub the beetroot (opens in a new tab) and carrots (opens in a new tab) well (peel the beetroot if the skin is very rough) and cut everything to fit the juicer (opens in a new tab) chute.
2
Step 2
Juice in this order: ginger, beetroot (opens in a new tab), carrot (opens in a new tab), then apple (opens in a new tab) — the juicy apple last helps push the denser vegetable pulp through.
- 5 min
- Juicer (opens in a new tab)
3
Step 3
Stir in the lemon juice (opens in a new tab) and serve straight away, chilled or over ice.
- 1 min

About this dish

Origin: Not attributed to one place · Origin uncertainPopularised by juice bars; often called 'ABC juice' in Malaysia and Singapore.Also popular in Malaysia, Singapore, United Kingdom, United States
Dish: Breakfast · Snack · Juices · Cold drinks
Cooking method: Raw, No-cook
Taste: earthy, sweet, fresh
Diet: Vegan · No gluten ingredients · Dairy-free · No nut ingredients
All labels
Vegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-fat · Low-sodium · DASH-style · Carb-conscious
Worked out from the ingredients. How labels work
Good for: Everyday
Cook more with: Beetroot · Carrot · Apple · Fresh ginger · Lemon juice

Allergens

None of the 14 major allergens appear in the listed ingredients.

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

104 kcal per serving

Calculated

1 serving ≈ 225 g · recipe makes 2

Where the energy comes from

Protein 6%
Carbohydrate 91%
Fat 3%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g*
Energy	104 kcal	46 kcal
Protein	1.7 g	0.7 g
Carbohydrate	26 g	11.5 g
Net carbohydrate	20.3 g	9 g
Sugars	17.3 g	7.7 g
Added sugars	0 g	0 g
Fibre	5.7 g	2.5 g
Fat	0.4 g	0.2 g
Saturated fat	0.1 g	0 g
Trans fat	0 g	0 g
Cholesterol	0 mg	0 mg
Sodium	81 mg	36 mg
Salt equivalent	0.2 g	0.1 g

Vitamins & minerals per serving

Potassium: 485 mg
Calcium: 36 mg
Iron: 0.7 mg
Magnesium: 25 mg
Vitamin A (RAE): 547 µg
Vitamin C: 14 mg
Vitamin D: 0 µg
Vitamin B12: 0 µg
Folate (DFE): 66 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
*Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

Start with less beetroot if you are new to it — its earthiness is strong.
Wear gloves or rub your hands with lemon afterwards to remove beetroot stains.

Common mistakes

Skipping the acid: lemon brightens the earthy flavour and slows oxidation.

Food safety

Fresh, unpasteurised juice has not been heat-treated. Wash produce well under running water, use clean equipment, drink it the same day and keep it chilled; pregnant people, young children, older adults and anyone with a weakened immune system may prefer pasteurised juice.
Beetroot can harmlessly turn urine pink or red for a day.

Storage

Drink within a few hours; keep covered in the fridge.

Variations

Without a juicer: Grate the vegetables finely, blend with 150 ml cold water (water first) and squeeze through a fine sieve or cloth.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 29 Oct 2026 · Updated 8 Nov 2026

Recipe DNA

How this dish is built

Customise in Sip & BlendCompare with

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Beetroot, scrubbed, cut into wedges2 piece · 90 g
Carrot, scrubbed, ends trimmed4 piece · 130 g
Apple, cut into wedges2 piece · 210 g

Used in steps 1, 2

Less sweet, dairy-free, caffeine-free or for more people — the original stays as it is.

Customise in Sip & Blend

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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