Beetroot & Ginger Juice – Perfect Pre-Workout Boost

Name: Beetroot & Ginger Juice - Perfect Pre-Workout Boost
Prep time: 5 min
Total time: 8 min
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

Your Natural Pre-Workout Boost
This vibrant juice is so delicious, you’ll crave it even on rest days! Packed with essential nutrients, beetroot is known to boost energy and enhance performance—perfect before a workout. It’s quick to make, easy to customise, and always refreshing. Try swapping apple for celery or adding pomegranate for an extra kick!

Prep

2-5 mins

Blend

3 mins

Total

10 mins

Serves

2-3 ppl

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:

Running three times a week helps me stay fit, but staying motivated—especially in winter—can be tough. I always set a goal to keep going strong. This year, I’ve signed up for two half marathons and just completed the Richmond Half in brutal weather (so many hills!), but I still managed a personal best: 1:54:59!

One thing that’s made a real difference? This beetroot juice. I was sceptical at first, but since adding it to my pre-run routine, I’ve noticed better breathing, more stamina, and less effort on the move. Beet juice is known to boost endurance by improving oxygen flow and muscle efficiency.

If you’re curious about the science behind it, check out Dr. Greger’s video on beet juice and performance—it’s what convinced me to give it a go

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 these Ingredients:

Beetroot:I blend whole organic beetroot (skins on) for extra fibre and that vibrant earthy sweetness. Beets are a nutritional powerhouse—packed with fibre, folate, manganese, potassium, iron, and vitamin C. Peel them first if you prefer a smoother juice.

Carrot:
Packed with beta-carotene, fibre, and antioxidants, carrots are low in calories and great for heart and eye health. A simple, nutritious staple in any balanced diet!

Apple: I’m using a seasonal UK variety, but any sweet apple works beautifully with beetroot and lemon. Apples add a refreshing sweetness plus vitamin C and potassium. Try celery or orange for a tasty twist!

Ginger:
Ginger adds a warm, spicy kick—optional, but so worth it! It’s known for its digestion-boosting, anti-inflammatory, and immune-supporting properties, plus a dose of vitamin C and antioxidants to power up your juice.

Turmeric & Black Pepper: Optional but powerful—turmeric brings anti-inflammatory and antioxidant benefits, while black pepper boosts curcumin absorption so you get the most out of every sip.

Lemon: Adds a bright, zesty kick to the juice and is packed with vitamin C, potassium, and B6. Lemons are known for their immune-boosting benefits and may help lower the risk of heart disease, cancer, and kidney stones.