Beet & Carrot Antioxidant Juice

Cooking Times

Ready in: 20 minutes
Prep time: 15 minutes
Cook time: 5 minutes
Serves: 3


  • 1 Cal-Organic Red Beets
  • 2 Cal-Organic Bunch Carrots
  • 1 cucumber
  • 1 cup pineapple
  • 1 apple
  • 1/2 inch fresh ginger
  • 1 pomegranate, arils/seeds only


  1. Prepare the ingredients:
    • Beet – Peel and cut.
    • Carrots – Rinse and remove the tops.
    • Cucumber – Cut in half, with peel on.
    • Pineapple – Cut into quarters, then peel and remove core.
    • Apple – Quarter, then remove the core and seeds.
    • Ginger – Peel the root.
    • Pomegranate – Remove arils/seeds (or purchase them on their own!)
  2. Place all ingredients into juicer.
  3. Pour into serving glasses.

Recipe and image from our e-book Springtime Juicing

Tips for storing carrots

  • 1

    Store carrots in a resealable plastic bag or other airtight container.

  • 2
    Shelf Life

    To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.

  • 3

    Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.

  • 4
    Avoid Ethylene

    Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.

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