You know those mornings when you wake up feelin’ kinda foggy-headed, like you need a full-on refresh from the inside out? That’s exactly the kind of day I stumbled into this chukandar juice recipe — though back then, I just called it beet juice and hoped it tasted less like dirt than I remembered. Spoiler alert: this version? It’s a sweet, zingy surprise that’ll totally turn your opinion around if you're a beet-skeptic like I once was.
I know, I know — usually I’m talkin’ about indulgent treats like my Reeses Peanut Butter Cup Pie or those fairground-style funnel cake bites that bring back all those county fair memories. And hey, if you’re curious about something that’s more of a gentle, natural reset, I’ve also shared a natural Zepbound-inspired drink that folks have been loving lately. But today? We’re going full veggie-boosted and body-loving.
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Anyway, this version is my go-to whenever I feel like my body’s calling out for something fresh but also flavorful. It’s a simple beetroot juice recipe with just the right mix of sweet apple, bright lemon, and a kick from fresh ginger. Carrots round it out and celery brings this mellow crispness that balances everything. Oh, and if you’re wondering about a great beetroot juice combination? Apple and carrot, hands down, with ginger tagging along for the win.
Now if you’re curious about beetroot juice side effects — yeah, they exist, but mostly if you go overboard or drink it plain without anything to mellow out the earthiness. It can be super potent on its own. That’s why I always blend it with something sweet or citrusy. And if you’ve been eyeing beetroot juice recipes for weight loss, this combo works wonders as a breakfast drink or mid-afternoon pick-me-up. You feel lighter, more awake, and way less tempted to raid the cookie jar.
Jump to:
As for beetroot juice for hemoglobin? Oh yes — this stuff is iron-rich and loves your red blood cells. It’s also surprisingly good for your gut. My tip? Don’t toss the pulp after juicing — toss it into your compost, or better yet, stir it into pancake batter for the kids (they’ll never know). And about that debate: should I boil beets before juicing? Nope. Raw is where it’s at — just wash ‘em well and trim the ends.
📖Why My Recipe Works
- Brine Method- While many cooking websites say that salting, or brining the eggplant, isn't necessary because modern eggplants are less bitter I just don't agree. I find the salt improves both the flavor and texture.
- Quick and Easy- There are so many delicious ways to make eggplant, but cutting them into slices is perfect for a variety of applications and is much faster than cubes or whole eggplant.
Here are some questions folks often ask me…
How to make Chukandar juice at home?
Easy-peasy! Wash everything real good, slice your beet, apple, carrot, and celery, then pop it all in the juicer. Add a splash of lemon juice at the end, stir, and sip right away.
Can I drink beetroot juice daily?
Sure, just not buckets of it. A small glass a day is fine for most folks. Mix it with other stuff — like apple or carrot — to mellow it out.
How to make beetroot juice for hemoglobin?
Stick to raw beets, pair ‘em with something citrusy (like lemon or orange) for better iron absorption, and sip it fresh. The combo of iron and vitamin C does wonders.
What can I mix beetroot juice with?
Try apple, carrot, cucumber, ginger, or even orange. It loves company — just avoid adding dairy.
What are the side effects of Chukandar juice?
If you drink too much plain beet juice, it might upset your stomach or turn your pee pink (which is harmless but freaky). Mixing it with other juices helps avoid this.
Should I boil beets before juicing?
Nope. Keep 'em raw for the most nutrients. Just give ‘em a good scrub.
🧾Ingredient Notes
- Choose small, firm beets — they tend to be sweeter and less earthy.
- I prefer a sweet apple for balance, but tart ones work too.
- If you’re new to beetroot juice, go half beet and half apple or carrot until your taste buds adjust.
- Always drink it fresh! The nutrients fade quickly.
- Toss the pulp into your garden compost or mix it into muffin batter.
Ingredients
- 1 small red beetroot
- 1 large apple (or 2 small apples)
- 1–2 carrots
- 2 celery stalks
- ½ lemon or lime
- ½ inch piece of fresh ginger, peeled
Instructions
1 Step 1: Rinse all your fruits and veggies thoroughly under running water and pat them dry.
2 Step 2: Peel the beet and carrots if not using organic, then slice everything into long chunks.
3 Step 3: Position a glass or pitcher under your juicer nozzle.
4 Step 4: Juice the beetroot, apple, carrot, celery, and ginger alternately.
5 Step 5: Once juiced, squeeze in the lemon or lime juice and stir to combine.
6 Step 6: Pour into chilled glasses and drink immediately.
📖 Recipe Card
Chukandar Juice Recipe
Ingredients
- 1 small red beetroot
- 1 large apple (or 2 small apples)
- 1-2 carrots
- 2 celery stalks
- ½ lemon or lime
- ½ inch piece of fresh ginger, peeled
Instructions
- Rinse all your fruits and veggies thoroughly under running water and pat them dry.
- Peel the beet and carrots if not using organic, then slice everything into long chunks.
- Position a glass or pitcher under your juicer nozzle.
- Juice the beetroot, apple, carrot, celery, and ginger alternately.
- Once juiced, squeeze in the lemon or lime juice and stir to combine.
- Pour into chilled glasses and drink immediately.
Notes
- Choose small, firm beets — they tend to be sweeter and less earthy.
- I prefer a sweet apple for balance, but tart ones work too.
- If you’re new to beetroot juice, go half beet and half apple or carrot until your taste buds adjust.
- Always drink it fresh! The nutrients fade quickly.
- Toss the pulp into your garden compost or mix it into muffin batter.
Chukandar Juice Recipe
This chukandar juice recipe blends beetroot, apple, carrot, celery, ginger, and lemon for a refreshing, nutrient-packed drink that supports heart health and boosts energy.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Drink
- Method: Juiced
- Cuisine: American
- Diet: Vegan
Ingredients
1 small red beetroot
1 large apple (or 2 small apples)
1–2 carrots
2 celery stalks
½ lemon or lime
½ inch piece of fresh ginger, peeled
Instructions
- Rinse all your fruits and veggies thoroughly under running water and pat them dry.
- Peel the beet and carrots if not using organic, then slice everything into long chunks.
- Position a glass or pitcher under your juicer nozzle.
- Juice the beetroot, apple, carrot, celery, and ginger alternately.
- Once juiced, squeeze in the lemon or lime juice and stir to combine.
- Pour into chilled glasses and drink immediately.
Notes
- Choose small, firm beets — they tend to be sweeter and less earthy.
- I prefer a sweet apple for balance, but tart ones work too.
- If you’re new to beetroot juice, go half beet and half apple or carrot until your taste buds adjust.
- Always drink it fresh! The nutrients fade quickly.
- Toss the pulp into your garden compost or mix it into muffin batter.
Nutrition
- Serving Size: 1 glass
- Calories: 120Cal
- Sugar: 14g
- Sodium: 65mg
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 2g
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