This drink is spring at its best. One of the reasons why I love rhubarb season so much is that its tartness really brightens up the heavy root-y, earthiness of the beets. I usually like beets – and they make really sweet juices – but sometimes it just tastes like dirt to me.
A quick google search suggests that many other people experience the same flavour profile. Maybe we have a palate for ‘dirt taste’? LOL. *Shrugs*. Rest assured, this drink doesn’t taste like the ground (or I suppose I may have just gotten used to the taste) – try it out and let me know 🙂
- 1 small beet
- 3 stalks rhubarb
- 1 apple
- 1 nub of ginger (about 1 inch x 1 inch – or exclude altogether because ginger taste can be quite powerful!)
- Chop all fruits and veggies until they’re small enough to fit into the juicer, removing imperfections and the apple core as you go. I also peel the outer layer of rhubarb to make it go down my juicer easier.
- Feed everything into the juicer and divide into serving cups.
- For tips on how to make juicing cost-effective, please visit this page.