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This apple beet juice leans heavy on the veggies and lighter on fruit than most beet juice recipes. It still tastes fresh, vibrant, and genuinely delicious. And can we talk about the color? This juice is STUNNING. Pour it into your prettiest glass and sip it like you’re at a fancy juice bar — even if you’re standing in your kitchen in yesterday’s workout clothes. That’s usually me.
Juicing has become one of my favorite little rituals here in Norman. I make a glass after a morning trail run, before the teenagers emerge looking for breakfast. It’s a simple way to use up extra produce and start the day on a bright note. Small choices, done consistently — that’s the whole game. Progress over perfection, always.
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Once this one’s in your rotation, keep the juicer out. My detox green juice is crisp and zippy with ginger, my carrot turmeric juice is golden and bright, and my cherry beet smoothie puts that earthy-sweet beet flavor to work in blended form.
Beet Juice Ingredients (+ Why I Chose Them)
I love keeping juice recipes minimal. When you start with quality produce, you don’t need much. Everything here is at your regular grocery store — no mystery powders required:
- Apple: I use a red apple for natural sweetness that balances the earthy beets. Honeycrisp and Fuji are my go-to varieties. They’re crisp, super juicy, and yield a ton of liquid. Softer apples (looking at you, Red Delicious) juice mealy and flat. Leave those in the fruit bowl.
- Beet: Beets bring deep, earthy sweetness and that show-stopping ruby color. Look for firm, heavy-for-their-size beets. Smaller ones tend to be sweeter and less woody than the softball-sized giants. Go raw here. If you’ve only ever met beets pickled on a salad bar, you’re in for a whole new relationship.
- Red cabbage: My secret ingredient! Red cabbage adds a crisp, mild freshness that lightens up the dense beet flavor. It also makes that gorgeous color even deeper. And no, it doesn’t taste “cabbage-y” in the finished glass. Promise.
- Lemon: A splash of lemon brightens everything and ties the earthy and sweet together. It’s the difference between a juice that tastes like a farmers market and one that tastes like the farm itself.
November 9-13, 2026
Jen’s Free Soup Challenge
I’d love for you to soup it up with me! For 5 days, I’ll send you a daily veggie-packed soup that’s easy enough for a busy weeknight and makes enough to freeze and pull out all winter.
How to Make Apple Beet Juice
This comes together faster than my kids can find their shoes. Here’s how I do it:
- Wash and peel your beet and lemon. Core your apple and roughly chop the red cabbage. Smaller pieces help your juicer work faster and keep it from jamming. Nobody needs that drama before 9am.
- Start with the beet. Then alternate the apple, lemon, and cabbage a few pieces at a time. Alternating hard and juicy ingredients pushes everything through smoothly.
- Stir once everything’s juiced. The flavors settle in layers, and a quick stir blends them into one balanced sip.
- Pour into your favorite glass and enjoy it fresh. That’s when the flavor and color are at their peak.
Equipment You’ll Need
- Juicing can be a pain, and it usually comes down to the juicer. The one I recommend without hesitation is the Nama J2 Cold Press Juicer (10% off with code: JEN10). It’s quiet, extracts a ton of juice from the pulp, and cleans up fast. We’ve moved more times than I can count as a military family, and this juicer has earned its spot in every kitchen box. No juicer? No problem.
- Blend the ingredients in one of my recommended smoothie blenders instead. Add ½ to 1 cup coconut water to get things moving, then strain through a nut milk bag. It’s the same method I use in my blender green juice.
- A sharp high-carbon steel knife makes quick work of raw beets, which are dense little things. A dull knife and a round beet is not a combo either of us needs.
Easy Swaps and Add-Ins
This apple beet juice is flexible. Use what’s already in your fridge:
- Swap apple: No red apple? Use pear for softer sweetness or green apple for a tart finish. Both juice beautifully.
- Swap cabbage: Out of red cabbage? Leave it out, or toss in another leafy green for that same crisp freshness. The color will shift toward magenta — still gorgeous.
- Citrus twist: A squeeze of orange or lime changes the juice’s whole personality. Orange makes it sweeter and rounder. Lime makes it zippier.
- Ginger or turmeric: A small knob of fresh ginger adds a warming kick. Love that flavor? Try my carrot turmeric juice next. It’s a brighter, more citrusy blend that lets turmeric shine.
Recipe Tips
- Juice with fresh produce: Produce from a farmers market (or the day of grocery delivery) is the most hydrated. Hydrated produce means more juice per beet. More juice, less effort — that’s my kind of math.
- Prep smart: Trim ends, peel if needed, and cut chunks that fit your juicer’s chute. I prep mine the night before, the same way I lay out my running clothes. Morning-me is grateful every time.
- Wear an apron (I mean it): Beet juice stains like it’s getting paid to. Protect the counters and that white top you love. A squeeze of lemon gets beet stains off your hands fast. Learned that one the hard way.
Common Questions
Earthy and sweet with a bright, citrusy finish. The apple softens the beet’s deep flavor. The cabbage keeps it crisp, and the lemon ties it all together. If you’ve been burned by “dirt-flavored” beet juice before, this ratio will win you back.
It’s up to you. If your beets are organic and well-scrubbed, juice them with the skin on. If they’re large, older, or not organic, peeling removes bitterness and any lingering dirt. No thank you.
Yes! Blend everything in a high-speed blender with ½ to 1 cup coconut water. Then strain through a nut milk bag or fine-mesh strainer. You’ll get a slightly thicker, frothier juice — still delicious.
Fresh is always best. You can store your juice in an airtight container for up to 24 hours. Give it a good shake before drinking, since separation is natural.
Recipe Card
Apple Beet Juice
Recipe Video
Ingredients
- 2 red beets peeled and diced
- 1 cup red cabbage
- 1 red apple cored and diced
- 1 lemon peeled and diced
Instructions
- Run the ingredients through a juicer, starting with the beets, then alternating the apple, cabbage and lemon.
- Pour into a glass and serve.
Recipe Notes
- Beet Tip: Beets stain, so wear gloves while peeling and dicing them.
- Prep Tip: Wash and chop the produce up to 1 day ahead and keep it in a sealed container in the fridge.
- Flavor Balance: If the beets taste extra earthy, add a little more apple or a squeeze of extra lemon.
- Storing: Best fresh, but it keeps in a sealed bottle in the fridge for up to 24 hours. Shake before drinking.
Nutrition
Serving: 12 oz | Saturated Fat: 0.1 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 0.1 g | Sodium: 156 mg | Potassium: 1093 mg | Sugar: 36 g | Vitamin A: 1169 IU | Vitamin C: 124 mg | Calcium: 105 mg | Iron: 3 mg
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What do you use to freeze the drink- what size container where can you buy the containers?
You should drink your juices fresh for the most nutrition. You can store it in the fridge for 24 hours. Hope this helps.
One of my favorite juices. I love the bright red color. It is super yummy!
Who says beets can’t taste great!
Very refreshing and healthy. Would make again.
Making this to help with my iron levels. It’s so much more pleasant than taking a supplement.
I love beet juice and am looking forward to this recipe. It’s less sweet than my usual juice, but I like the challenge!
Thank you for the review, Sharon. Please let me know what you think.