Beet, Carrot and Apple Juice - More from My Trip to Israel

Since everyone is posting Passover recipes, I thought it would be nice to take a quick vacation from all that and do a quick post about our recent vacation.  As a quick background, (in case you are a new Dear Reader), part of our vacation was spent visiting middleChild, who is currently serving in the Israeli army.  A few weeks ago, he learned how to jump out of an airplane.

While the airplane was in the air. 

High up in the air.  Here is a photo of his jump:

I think he's waving to us. 

 We are so proud of him!

Okay, back to vacation.  The breakfast buffet at our hotel in Tel Aviv included fresh "squeeze" juices. 

Such as orange ...
... and ruby red grapefruit.


And carrot and beet & apple.

Since a fun part of any vacation is trying new foods, I had to taste the beet & apple juice.  The flavor is a bit earthy with a touch of sweetness provided by the apple.  Unusual (to me, anyway), but interesting.

I remembered this juice the other day, and thought I'd try making a batch myself.  The fact that I didn't own a juicer didn't deter me, figuring a food processor could sub quite nicely.  And it did.  Yay me!

I tooled around the intertubes a bit to learn what the ratio of veggie-to-fruit should be.  Virtually all the recipes I found tossed in other ingredients besides the original two, but mostly carrot  won the bronze.  Also discovered that, just like soup, everyone has a different opinion of the quantities needed for that perfect combo.   Which actually helped, because I had only bought two small beets (in case I hated the result), and only 3 carrots remained in the fridge.  As for the apple, by the time I got around to the great experiment, the apples were gone.  Luckily I had a kiddie-size juice box left over from Purim.  

I wore rubber gloves to avoid permanently staining my hands while peeling the beets.  The spatula was pink to begin with, but I was a little worried about the cutting board.  Turned out, they all cleaned up perfectly, even the gloves.   Your mileage may vary, so I suggest wearing protection.

The taste?  Since I dumped in the entire 6 ounce juice box, the result was a little sweeter than necessary.  But it did kill most of the earthiness of the beets.  Not all, but most.  Next time, I'll either use less juice (the recipe below reflects this) or, more better, toss in a real apple instead.

Beet, Carrot and Apple Juice
Yield: 2-3 servings  Note: 1/2 inch is approximate. 

2 medium carrots,  peeled and cut into 1/2 inch chunks
2 small beets, peeled and cut into 1/2 inch chunks
1/3 to 1/2 cup apple juice (or 1 medium apple, peeled, cored and cut into 1/2 inch chunks)

Toss carrots, beets (and apple, if using) into food processor.  Process for 10 seconds, then pour in apple juice (if using).  Continue to process another minute or so, scraping down the sides of the bowl as needed.

 Set a fine-mesh strainer over  a 1 quart bowl.  Transfer as much of the beet mixture into the strainer as it can comfortably hold.  Allow liquid to drip into bowl.  Press pulp with a spatula or the back of a spoon to release as much juice as possible.  Discard pulp, then repeat with remaining beet mixture.

Pour juice into small glasses and serve. If you prefer your juice chilled, place bowl in fridge at least 30 minutes before serving.  The juice is better fresh, but leftovers can be stored up to a few days, covered in fridge.


Pragmatician said…
What hotel is that, I'm making reservations now!
Abbe Odenwalder said…
I love getting fresh pomegranate juice in the Old City! But this looks really good, too! Happy Passover!

Popular posts from this blog

Fruit Salad with Honey-Lime Dressing - Easy

Slow Cooker Parmesan-Mushroom Risotto