Pull out your juicer for Sweet Beet recipe from Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love (Da Capo Lifelong Books, June 2014) by Terry Hope Romero...
Pull out your juicer to make this fresh combination, or simply buy the juices to make this sweet and tangy blend with a subtle ginger flavor.
11/2-inch knob peeled fresh ginger
11/2 cups plain kombucha (page 19)
1/2 cup freshly squeezed orange juice
1/2 cup carrot juice
1/2 cup beet juice
2 teaspoons freshly squeezed lemon juice
Combine the ginger, kombucha, orange juice, carrot juice, beet juice, and lemon juice in a blender and blend for about 15 seconds.
Note: There will be small pieces of ginger. Strain through a fine-mesh strainer to remove the ginger pieces, if desired.
(* Recipe from Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love by Terry Hope Romero. Reprinted courtesy of Da Capo Lifelong Books)