This juice came about totally randomly one afternoon. I had bought some beets and they were kind of sitting in the fridge. I had a bunch of meals planned and we never ended up using/needing the beets. I could have cooked them in the upcoming week, but I was afraid they were on the fringes of going bad, so we decided we had to use them. We decided to juice them, since we are currently living with my parents and my mom has this pretty fancy juicer. But beet juice…? Was it going to taste good? What else could we put in it?
We came across this recipe in one of my Amy Meyer’s thyroid-based books and decided to try it. I have to say, we were pretty skeptical. Beet and fennels…? Eh- what do we have to lose? This juice actually came out surprisingly refreshing. The fennel gives it almost a licorice-like flavor. I actually hate licorice, but this was surprisingly enjoyable. Give it a try!
Beet Fennel Juice
- 3-4 red beets, peeled and quartered
- 1 fennel bulb, stalks and fronds included, trimmed and chopped
- 1 lemon, peeled
- 1 cucumber, peeled and chopped
- Place all ingredients through your juicer. We actually didn’t peel anything (except the beets) and it came out great. We also juiced the beet greens into our drink. If you don’t have a juicer, you can use a blender, but I would push all the ingredients through cheese cloth to drain out the pulpy bits once it’s smooth (unless you like that stuff). Enjoy!
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