2 Serves
87 Mins
Thoroughly wash and peel the fresh beetroot and apples, then dice them into small, uniform pieces using a chefs knife on a cutting board.
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Vitamin K
532 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
120 µg / 400 µgCalcium
245 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
135 mg / 420 mgPhosphorus
236 mg / 1,250 mgPotassium
552 mg / 4,700 mgSodium
847 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
6 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat.
Add the diced beetroot and apples to the pot, stirring occasionally to coat them in the oil.
Pour in enough water to cover the ingredients and bring to a gentle simmer, allowing the mixture to cook for 60 minutes until the vegetables are tender.
Season the juice with salt and pepper to taste before serving hot in mugs.
7
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g5
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