Beetroot, Asparagus, Spinach and Cayenne Pepper
3 small beetroot, chopped
10 spears asparagus, chopped
250g spinach leaves
1 pinch cayenne pepper
10 spears asparagus, chopped
250g spinach leaves
1 pinch cayenne pepper
A deep red, earthy vegetable juice with a little heat from cayenne. One for fans of savoury juice.
Makes: about 2 small glasses (around 400ml). Prep: 10 minutes.
How to make it
- Scrub the beetroot and cut it into chunks.
- Snap the woody ends off the asparagus and cut the spears into short pieces.
- Wash the spinach and press it into small bundles.
- Feed the spinach in between the beetroot and asparagus.
- Stir in a pinch of cayenne pepper at the end.
Tips and swaps
The cayenne is stirred in after juicing, not put through the juicer. Start with a small pinch. If the juice tastes too earthy, add an apple or a carrot.
Which Fridja juicer to use
The f1900 Whole Fruit Juicer. Its slow press gets the most juice from spinach.
Storing it
Best drunk fresh. It keeps in a sealed glass jar in the fridge for up to 24 hours.
TOP 3 NUTRITION HIGHLIGHTS
ENERGY
Beetroot and spinach are a source of folate, which contributes to the reduction of tiredness and fatigue.
Beetroot and spinach are a source of folate, which contributes to the reduction of tiredness and fatigue.
BLOOD PRESSURE
Spinach is a source of potassium, which contributes to the maintenance of normal blood pressure.
Spinach is a source of potassium, which contributes to the maintenance of normal blood pressure.
A LITTLE HEAT
Cayenne pepper adds a gentle warmth.
Cayenne pepper adds a gentle warmth.
