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A glass of deep red beet juice with beet slices on a rustic wooden table.

The Best Hawaii Detox Beet Juice

Bright, earthy, and naturally sweet — this Fresh Beet Juice recipe combines beets, carrots, apple, and lemon for the perfect nutrient-packed boost. Learn how to make it in a juicer or blender, plus variations for extra flavor and glow.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2
Course: Breakfast, Drinks
Cuisine: American
Calories: 115

Ingredients
  

  • 2 medium beets peeled and chopped
  • 2 medium carrots peeled and chopped
  • 1 apple Fuji or Honeycrisp for sweetness
  • ½ lemon peeled
  • ½ cup pineapple chopped

Equipment

  • Juicer

Method
 

If You’re Using a Juicer:
  1. Wash and prep all your produce.
  2. Feed the beets, carrots, apple, pineapple and lemon through your juicer.
  3. Stir the juice and taste — adjust with more lemon or apple if you want it brighter or sweeter.
  4. Pour into glasses and serve over ice, or chill before drinking.
If You’re Using a Blender:
  1. Add chopped beets, carrots, apple, pineapple and lemon to your blender with the cold water.
  2. Blend until completely smooth.
  3. Pour the mixture through a fine mesh strainer or cheesecloth into a bowl or large glass.
  4. Press or squeeze to extract as much juice as possible. Discard (or compost) the pulp.
  5. Chill and enjoy immediately for best flavor and nutrients.

Notes

 

  • Choose the right beets: Look for small to medium beets with smooth skin and firm texture — they’re sweeter and less earthy than large ones.
  • Golden beets = milder flavor: If you’re new to beet juice, start with golden or Chioggia (candy-striped) beets for a gentler, less “earthy” taste.
  • Balance the flavors: The apple and lemon brighten the natural earthiness of beets — don’t skip the citrus! It makes the juice taste clean and crisp.
  • Add water for blending: If you’re using a blender instead of a juicer, always add ¾–1 cup cold water to help the ingredients blend smoothly.
  • Strain for smoothness: Use a fine mesh strainer or cheesecloth to separate the juice from the pulp for the cleanest texture.