Beetroot & Ginger Juice – Perfect Pre-Workout Boost

This beetroot juice is so tasty, you’ll want to make it even when you’re not working out! It’s quick and easy to prepare, and you can easily adjust the ingredients to suit your taste. Sometimes, I swap apple for celery or even add pomegranate for an extra boost.

Beetroot juice is packed with essential vitamins and minerals that provide a natural energy boost. It’s known to enhance physical performance, making it an excellent pre-exercise drink.

Ingredients:

1 medium-sized Beetroot
1 medium-sized Apple
1 small-sized Carrot
4 cm or 1 inch fresh Ginger
1/2 a Lemon (juice)
1/8 tsp pinch of black pepper (optional)
1/8 tsp of Turmeric (optional)
1-1/2 cup of Filter Cup

About this recipe

To stay fit, I aim to run at least twice a week, but winter can make it challenging to get outside. To keep my motivation high, I always set a goal. In the past, I participated in one half marathon each year, usually at the end of May here in London. This year, I decided to up the ante and add another one to my schedule! I just completed the Richmond Half Marathon last Sunday. Despite the hilly course and terrible weather, I managed to achieve a personal best of 1:54:59!

I focus on eating healthily and aligning my meals with my running schedule, but this pre-workout juice has been a game changer. I was initially skeptical about its effects, but I’ve noticed a real difference. I can breathe easier, run faster, and feel like I’m putting in less effort. Beet juice is known to increase the oxygen-carrying capacity of the blood while reducing the oxygen muscles need to perform at their best. This means more energy, improved performance, and greater stamina!

If you’re curious, check out Dr. Greger’s video on this topic. I just had to share my experience with you, and I hope you give it a try to help you reach your goals!

Instructions step by step:

Step 1 – Wash the Vegetables.

Start by thoroughly washing the vegetables. You can peel them if you prefer, but I’m using organic produce and keeping the peel for extra fibre and nutrients.

Step 2 – Prep the Beetroot.

Trim the hard end of the beetroot and peel it if you prefer. Cut it into small chunks and add them to the blender jar.

Step 3 – Prep the Carrot.

Remove the green top of the carrot, cut it into chunks, and add to the blender jar.

Step 4 – Prep the Apple

Halve the apple, remove the core, cut it into small pieces and add to the blender jar.

Step 5 – Prep the Ginger

Use a teaspoon to peel the ginger. If you’re short on time or want to add extra fibre, you can leave the skin on.

Step 6 – Add the Ginger

Cut the ginger into small pieces and add them to the blender jar.

Step 7 – Add Lemon, Turmeric, and Black Pepper

Squeeze the juice of half a lemon into the jar. If using, add the turmeric and black pepper.

Step 8 –Blend the Ingredients

Add 1 cup of filtered water to the blender and start blending. As you blend, gradually add the remaining 1/2 cup. If you prefer a thinner texture, feel free to add more water.

Step 9 – Serve and Store

I usually enjoy my juice fresh, adding ice for a chilled drink. You can store any leftovers in the fridge for up to 3 days.

About the Ingredients

Ginger: Ginger adds a warm, spicy kick to the juice—optional, but highly recommended! Native to Southeast Asia, ginger is part of the Zingiberaceae family, related to turmeric and cardamom. It’s rich in vitamin C and contains small amounts of calcium, magnesium, and other minerals. Ginger has been used for centuries in traditional medicine to aid digestion, reduce nausea, and fight the flu and colds. Plus, it offers powerful anti-inflammatory and antioxidant benefits.

Lemon: It adds a delightful sweet and sharp flavour to our juice. They’re an excellent source of vitamin C, potassium, vitamin B6, and essential oils. These bright yellow fruits offer numerous health benefits, including potentially lowering the risk of heart disease, cancer, and kidney stones.

Turmeric & Black Pepper: These spices are optional, but I highly recommend them. Turmeric has strong anti-inflammatory and antioxidant properties, and black pepper boosts the absorption of curcumin, the active compound in turmeric.

Beetroot: I’m using organic beetroot and keeping the whole vegetable to retain all its natural fibre. If you prefer less fibre, you can peel it before blending. Beetroots are an excellent source of fibre, folate (vitamin B9), manganese, potassium, iron, and vitamin C, making them a nutritious addition to any diet.

Carrot: Carrots are an excellent source of beta-carotene, fibre, vitamin K1, potassium, and antioxidants. They’re also low in calories and offer several health benefits. Studies link carrots to lower cholesterol levels and improved eye health, making them a great addition to a balanced diet.

Apple: I’m using a seasonal UK apple variety, but feel free to choose any type you like—sweet apples pair especially well with beetroot and lemon. Apples are a great source of vitamin C and potassium, adding both flavour and nutrients to your juice. You can also substitute apples with celery or orange for a different twist.