Free Guide to Juicing Beets Properly

Understanding Beet Nutrition and Why Juicing Matters

Beets have been cultivated for thousands of years, with evidence showing they were used in ancient Babylonian and Egyptian civilizations. Today, beets remain one of the most nutrient-dense vegetables available. A single medium beet contains approximately 37 calories, 9 grams of carbohydrates, 2 grams of protein, and 2 grams of fiber. What makes beets particularly valuable for juicing is their unique nutritional profile.

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Beet juice contains significant amounts of folate, manganese, potassium, and vitamin C. One 100-milliliter serving of beet juice provides about 15 percent of the daily recommended value of folate, which plays a crucial role in cell division and DNA synthesis. Beets also contain betalains, which are water-soluble pigments that give beets their distinctive red and purple colors. These compounds have been studied by researchers at institutions like the University of Bonn for their potential antioxidant properties.

The juice extraction process concentrates these nutrients while removing the bulk of the fiber, creating a highly absorbable beverage. Studies published in the Journal of the Academy of Nutrition and Dietetics have examined how juice consumption affects nutrient bioavailability—essentially how quickly and effectively your body processes these nutrients. When beets are juiced, certain compounds become more concentrated, meaning smaller portions deliver measurable amounts of beneficial substances.

Understanding what beets contain helps you use them intentionally in your diet. Rather than viewing beet juice as a cure-all beverage, think of it as a nutrient-dense option to rotate into a balanced eating pattern. The practical takeaway: beet juice offers genuine nutritional value, but it works best as part of an overall healthy diet that includes whole foods, other vegetables, and varied protein sources.

Selecting and Preparing Beets for Juicing

The quality of your final juice depends heavily on the beets you begin with. When shopping for beets, look for specimens that are firm to the touch with no soft spots or blemishes. Fresh beets should feel dense and heavy for their size—this indicates they have good water content and haven't begun to dry out. The skin should be relatively smooth, though some rough patches are normal. Avoid beets with large cracks or split skin, as these typically indicate internal damage or woody texture that will be less pleasant when juiced.

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Beet size matters for juicing purposes. Medium-sized beets between 2 to 3 inches in diameter tend to juice more efficiently than very large beets. Larger beets often develop a woody core and tougher interior structure, which can damage juicer components and produce less juice overall. If you purchase large beets, you can cut away the woody center portion before juicing. The greens attached to beets are also edible and nutrient-rich—they contain calcium, iron, and vitamins A and K—so consider using these in salads or separate green juice recipes.

Storage significantly affects how long beets remain suitable for juicing. Unwashed beets with greens removed will keep in the refrigerator crisper drawer for 3 to 4 weeks. Keep them in a perforated plastic bag to maintain humidity without encouraging mold growth. Pre-washed beets have a shorter lifespan of about 1 to 2 weeks. Store beets away from fruits like apples, bananas, or ethylene-producing produce, as these accelerate ripening and decay.

Before juicing, wash beets thoroughly under running water using a vegetable brush to remove all soil. Soil can contain bacteria, and thorough washing reduces this risk. Peel the skin after cooking or before juicing, depending on your preference and equipment. Some juicers handle unpeeled beets better than others. If using a masticating (cold-press) juicer, unpeeled beets may work well. For centrifugal juicers, peeling first prevents skin debris from clogging the mesh basket. Practical takeaway: choose medium, firm beets; store them properly in the refrigerator crisper; and always wash thoroughly before processing.

Choosing the Right Juicer for Beets

Three primary types of juicers are available for processing beets, and each has specific advantages and limitations. Centrifugal juicers use a spinning basket with sharp metal blades that grate produce and force juice through a mesh filter via centrifugal force. These machines operate at high speeds—typically 3,000 to 16,000 revolutions per minute. Centrifugal juicers are fast, affordable (ranging from $50 to $300), and widely available. However, they generate heat through friction, which can degrade some heat-sensitive nutrients. They also produce more foam and pulp in the final juice, and oxidation occurs more readily, reducing shelf life to about 15 minutes to a few hours before quality deteriorates.

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Masticating juicers work by slowly crushing and squeezing produce through a turning screw or gear mechanism. They operate at 40 to 100 revolutions per minute, generating minimal heat and oxidation. These juicers produce higher juice yields—sometimes 25 to 30 percent more juice from the same produce—and the resulting juice contains more nutrients and has a longer shelf life of up to 48 hours when refrigerated. Masticating models cost more ($150 to $500 or higher) but handle harder vegetables like beets, carrots, and ginger particularly well. Some models include horizontal or vertical configurations; horizontal designs tend to be slightly easier to clean.

Triturating juicers (also called twin-gear juicers) use two counter-rotating gears to first crush produce and then press it through a mesh screen. These are the most efficient type, sometimes yielding 20 to 30 percent more juice than centrifugal models and maintaining the lowest oxidation rates. However, they are expensive ($300 to $1,000+), take longer to operate, and require more careful cleaning due to complex internal mechanisms. For home beet juicing, masticating or horizontal auger juicers offer the best balance of efficiency, durability, and ease of use.

Beets are particularly challenging for centrifugal juicers due to their density and the staining pigments they contain. The betalains will permanently stain plastic components in any juicer, so accept this as normal discoloration rather than contamination. Some juicers include dedicated beet-processing attachments or wider feed chutes that reduce the need for pre-cutting hard vegetables. Before purchasing, check whether the juicer model is commonly used for beets and has positive reviews specifically mentioning beet processing. Practical takeaway: masticating or twin-gear juicers are best for regular beet juicing, though centrifugal models work if you prioritize speed over nutrient preservation.

The Step-by-Step Juicing Process

Preparing to juice begins before you press a single vegetable. Assemble your workspace with all necessary components: your juicer, a collection vessel (preferably glass), a cutting board, a sharp knife, and materials for cleanup. Have your beets, any complementary ingredients (like apples or ginger), and drinking glasses nearby. Start by plugging in your juicer—never operate it without proper grounding and electrical safety precautions.

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Begin by peeling your prepared beets using a vegetable peeler or knife. Remove the thin outer skin completely, as it can contain dirt particles and bitter compounds. Cut peeled beets into sizes appropriate for your juicer's feed chute. If your juicer requires small pieces, cut beets into quarter-inch cubes or approximately one-inch cubes, depending on the machine's specifications. Larger masticating juicers may accept whole medium beets or half-sized pieces. Never force produce into the feed chute; work with your juicer's design rather than against it.

Feed beets into the juicer slowly and steadily. If using a centrifugal juicer, allow each batch to process completely before adding more produce. Rushing the feed will reduce juice yield and strain the motor. With masticating juicers, you can feed beets continuously at a measured pace. Alternate beets with softer produce if including items like apples, oranges, or celery—the softer vegetables help push the harder beets through the system and increase overall yield.

The extracted juice will vary in consistency based on your juicer