Power-Boosting Beets
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This vibrant power-boosting beetroot juice is a nutrient-dense vegan drink designed to brighten your morning. The earthy sweetness of fresh beetroot and carrots is perfectly balanced by the crisp acidity of red-skinned apples, while celery and cucumber provide a refreshing, hydrating base. It is a fantastic way to incorporate more raw vegetables into your diet, offering a natural energy lift that tastes as good as it looks.
Ideal for a quick breakfast on the go or a post-workout recovery drink, this juice includes finely ground walnuts for a unique texture and a dose of healthy fats. Using a juicer makes the process effortless, ensuring you get a smooth, professional result at home. Serve it chilled over ice for the most refreshing flavour profile and a truly colourful start to your day.
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Ingredients for Power-Boosting Beets
2 beets, halved
2 large carrots, halved
2 celery stalks, halved
2-inch piece of cucumber
2 red-skinned apples, such as Pippin, halved
60ml walnut pieces, finely ground
small handful of ice (optional)
How to make Power-Boosting Beets
Cut two wafer-thin slices off one of the beet halves and reserve. Feed the beet and carrots, then the celery and cucumber, and finally the apples through a juicer. Stir in the walnuts. Fill a glass halfway with ice (if using), then pour in the juice. Thread the beet slices through a toothpick, lay it on top of the glass, and serve immediately.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
16 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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