Root Vegetable Juice Recipe (Fall Harvest Juice)

The earthiness of the root vegetables is balanced with warming fall spices and sweet red apple, pairing well with hearty soups and cozy autumn evenings.

two glasses of cold pressed fall harvest juice on a white table next to a basket of ingredients

Ingredients

sweet potato 1.92 oz 54 g 1/2 medium sweet potato
carrot 6.56 oz 186 g 3 1/2 medium carrots
daikon radish 0.88 oz 25 g 1/10 radish
red apple 10.72 oz 304 g 1 1/2 medium apples
red beet 1.6 oz 45 g 1/3 medium beet
lemon 0.4 oz 11 g 1/10 medium lemon
cinnamon 0.25 oz 7 g 1/2 tablespoon
ginger 0.15 oz 4 g 1/2 inch chunk of ginger root

Directions

  1. Wash produce thoroughly, scrubbing the beet to remove the dirt. Remove the top end of the beet.

  2. Weigh the ingredients.

  3. Quarter the lemon (leaving skin on) and place directly into the press. If you don’t have a juice press, peel the lime and juice with the rest of the ingredients.

  4. Grind remaining ingredients together and press.

  5. Add the cinnamon to the juice.

Pro tips

  • Adding the cinnamon directly to the finished juice will give you little specs of the spice. If you rather not have the specs of spice, you can add the cinnamon directly to the press with the lemon.

  • You can use green apples instead of red apples, but the flavor will be more tangy and crisp.