Red Garden Mixer Juice

  • 500 ml (2 cups) – 1 or 2 people
  • 10 Minutes


1.5 cup (300g) beet

1.5 cup (300g) celery stalks

0.7 cup (150g) fennel bulb

0.5 cup (100g) turnip


Don’t worry about exact weights, just wash all the ingredients listed above. It would be perfect if they came from organic farming.


Peel and dice beet and turnip. Remove all the pepper seeds. Dice celery stalks and fennel bulb.


Juice all the ingredients together.


Stir and drink!

A raw veggie juice is admittedly an acquired taste, but once you acquire it – you’ll be hooked! Always use raw, fresh produce, organic if possible. If using non-organic produce, soak in a sink full of water with 1/4 cup white or apple cider vinegar to cleanse off chemical residues.

The best juicers are masticating juicers, meaning they “chew” the produce to extract the liquid. This is done slowly with low heat to maximize juice extracted and to conserve the nutrients. While juicing, for best results, alternate leafy veggies (such as spinach, lettuce, swiss chard) with firmer vegetables (as cucumber, celery stalks, carrot). Lemon, lime or even a few drops of apple cider vinegar can make even the most intensely veggie juice juice into a delicious, palatable beverage.