THE REDHEAD // The Kitchy Kitchen

Spicy, sweet, and a lovely fire engine red, it also happens to be the only beet juice I enjoy. I love roasted beets, but beet juice is always too earthy for me. But the tomato and lime add a nice zip and lightness to everything, and the spice from the Jalapeño is just lovely. 

THE REDHEAD // The Kitchy Kitchen

THE REDHEAD // The Kitchy Kitchen


For 1 1/2 cups

2 carrot

1/2 beet

1 lime

1/2 apple

1 medium tomato

1/2 jalapeño, chopped

1 small handful cilantro


Juice the carrots and beet, then the lime and apple, then the tomato, jalapeño, and cilantro. If you don’t have a juicer, pop everything in the blender, and puree super thoroughly. Pour through a strainer. The juice is best enjoyed immediately!