When I first purchased the juicer, I had many conversations with my friend J about what kinds of juices to try (she’s been juicing for a while now). I was getting a bit bored of making the same juice every day, so she suggested a beet and carrot juice.
I immediately declined to try it. I don’t like carrot juice.
I am so glad that J encouraged me to give it another try with a few other yummy ingredients! I could barely taste the carrot juice and still got all the fantastic benefits of drinking carrot juice! The apple give it some nice sweetness. And I loved the suggestion to finish it off with some fresh ginger!
YUM! I think this is my new favourite juice!
Carrot, Beet, and Greens Juice
- 2 carrots – approximate cost $0.30
- 2 beets – approximate cost $0.30
- 2 handfuls spinach – approximate cost $0.50
- 1 handful (about 5 leaves) romaine lettuce – approximate cost $0.40
- 1 Macintosh apple – approximate cost $0.30
- 1 knob ginger – approximate cost $0.05
- Add the ingredients to the juicer one at a time, starting with the softest ingredients and moving to the most dense:
- Romaine lettuce
- Macintosh apple
- Serve and enjoy!
Makes 1 serving (approximate cost: $1.85 per serving).
Wednesday Link Parties
Posted by Amber on December 11, 2013
Bryan’s not fond of beets. I happen to enjoy them. So I was looking for ways that I could enjoy beets but easily leave them out of Bryan’s portion of the meal.
Growing up, we always ate beets boiled and topped with salt and pepper. We didn’t have them often, so I never got tired of eating beets the same way time and time again.
So, when trying to decide a new way to incorporate beets into a meal, I talked to Janne, from Livessence. She had mentioned a while back that she makes a salad with beets (apparently I only remember conversations about food), which sounded like a good idea. However, I didn’t really know where to start. Do you use fresh, cooked, or canned beets? Should I put any spices on them? What kind of salad do they go well in?
With some advice from Janne, I decided to make fancy salads with dinner, one with and the other without beets. The resulting salad was a great way to accommodate both mine and B’s taste preferences!
Spinach salad with beets, yellow peppers, and goat cheese
- 4 bunches of baby spinach – approximate cost $1.50
- 1 can of beets – approximate cost $1.50
- 1 yellow pepper – approximate cost $1.50
- 100 grams of goat cheese with herbs – approximate cost $2.00
- Balsamic vinegar – approximate cost $0.25
- Julienne the beets and yellow pepper.
- Crumble the goat cheese pieces.
- Divide the baby spinach, beets, yellow peppers, and goat cheese into four bowls.
- Drizzle each with balsamic vinegar.
- Serve and enjoy!
Makes about 4 servings (approximate cost: $1.69 per serving).
Posted by Amber on February 6, 2012
I purchased beets at the market again this week. I’m determined to find some interesting ways to prepare this vegetable. Recently, I posted about honey, balsamic, ginger beets and, inspired by the Raw Cooking Workshop that I attended, I decided that this time I would not cook the beets (which is very time consuming). I break a lot of the “rules” of raw foods, for example the tasty goat cheese that I added to the salad is not part of the raw food repertoire. I’m also not very creative with it yet. I’m sure that will come with practice though. For now, salad is a start.
Spinach, Beet, and Goat Cheese Salad with Vinaigrette
- 2 handfuls of spinach, enough to fill each salad bowl about ¾ full – approximate cost $1.00
- 1 beet, sliced into thin, spaghetti-like pieces – approximate cost $0.50
- 50 grams of goat cheese, crumbled – approximate cost $1.75
- Balsamic vinegar – approximate cost $0.10
- Tear spinach into bite-sized pieces and place in a salad bowl
- Top with beet slices and goat cheese
- Drizzle with a balsamic vinegar
Note: I did not attempt to toss this salad. I prepared individual servings.
Makes 2 servings (approximate cost: $1.68 per serving).
This salad looked so good even the cat wanted to try! 🙂
(Unfortunately for her, I did not share)
Posted by Amber on October 16, 2011