Beet back the clock
All-natural Beet Juice
Beet It beet juice: The daily drink for maintaining blood pressure, brain function and more.
We make Beet It beet juice in 25.4 oz glass and 8.5 oz PET bottles.
100% pressed juice — not from concentrate. You won’t find anything but natural goodness inside our all-natural beet juice. We keep the ingredients pure and simple: 90% beet juice blended with 10% apple juice to add a bit of smoothness to the rich, earthy flavor of beets. Beet It beet juice is a perfect refresher health-conscious folks of all ages.
Beet It Beet Juice:
- 100% Premium beets
- Vegan and gluten-free
- Free from artificial fertilizers and pesticides
- Increases antioxidant defenses
- Boosts cognitive function
- Helps maintain liver, heart and kidney health
- Protects against oxidative stress
Enjoy Beet It juice in a glass, as part of a cocktail, or to cook with!
Beet It beet juice: Filled to the brim with healthy benefits
Beet It beet juice may:
STRENGTHEN ANTI-OXIDANT & ANTI-INFLAMMATORY DEFENSES
LOWER YOUR RISK OF HEART DISEASE
REDUCE RISK OF DEMENTIA BY BOOSTING BLOOD FLOW
A diet high in natural nitrate, such as drinking Beet It juice, has been shown to increase blood flow to critical areas of the brain called the white matter of the frontal lobe – known to be involved in the daily processes of life, such as control of memory, reasoning, problem-solving, planning and execution. This, in turn, may help to reduce the risk of dementia.
The healthiest, tastiest way to prepare beets.
The best way to benefit is to drink a glass of beets! Of course, beets also make a delicious, nutritional side-dish, ingredient in salads or dishes, or served on their own. To best preserve all the goodness beets have to offer, it’s best to eat them raw, by shredding or slicing them. But when it comes to cooking beets, we have a suggestion designed to preserve nutrients.
Roast beets lightly! When it comes to cooking beets, to preserve nutritional value be sure to roast them wrapped in foil. At 400º, for about an hour, or until tender. But be sure to keep the beet “jus”, and then incorporate that rich liquid into whatever dish you may be preparing. Studies show beets’ concentration of phytonutrients, such as betalains, is diminished by heat.
Peel beets after roasting by setting them on a cutting board and rubbing the skin off with a paper towel. Wearing kitchen gloves will help prevent your hands from becoming stained.
Please note: Boiling beets, while a common technique, actually results in reducing nitrate content — often, by up to 30%. We recommend roasting or, even better, eating beets raw.
Delicious, healthy cocktails and recipes
Just Beet It Cocktail
- 2 ounces Beet It beet juice
- 1 oz Don Julio Blanco Tequila
- 1/4 oz Cointreau
- 1/2 oz fresh lime juice
- 1/4 oz agave nectar
- 2 oz freshly squeezed beet juice
- 1/4 tsp cinnamon powder
- Add all ingredients into a mixing glass. Add fresh ice to a cocktail shaker and pour the contents of the mixing glass into the shaker.
- Shake vigorously, taste for balance, and double strain over fresh ice into 2 rock glasses.
- Garnish with a cinnamon stick in each glass and serve.
GingerBeet Martini Cocktail
- 6 ounces Beet It beet juice
- 1 medium Granny Smith apples cored and roughly chopped
- 1-inch piece fresh ginger peeled and thinly sliced
- 6 ounces vodka
- 2 ounces ginger simple syrup
- 2 ounces freshly-squeezed lime juice plus optional lemon slices for garnish ice
- Combine Beet It beet juice along with apple, and ginger and 2/3 cup water in a blender and process until very smooth.
- Pass through a fine mesh sieve and add water until the mixture is a juice. TIP: You can also use a storebought beet juice but you may need to add more simple syrup to the final cocktail.
- To make one cocktail, combine 2 ounces of the beet juice mixture with 1 1/2 ounce vodka, 1/2 ounce ginger syrup, and 1/2 ounce lemon juice in a cocktail shaker and fill with ice.
- Shake well until cocktail shaker is very cold.
- Strain drink into a coupe or Martini glass.
- Float a lemon slice on top to serve.
Beet It-Blueberry-Coconut Smoothie
- 1/2 cup Beet It beet juice
- 1 cup frozen blueberries
- 1/2 cup low-fat Greek yogurt
- 3/4 cup coconut water
- Place ingredients in blender in the order listed and blend until smooth.
MAKES ONE SERVING
Beet Ravioli with Poppy Seed Butter
- 2 large red or golden beets (about 14 ounces)
- 1/2 cup fresh whole-milk ricotta cheese
- 2 tablespoons dried breadcrumbs
- 1 1/4 pounds Fresh Egg Pasta
- 1/2 cup (1 stick) butter
- 1 tablespoon poppy seeds
- Freshly grated Parmesan cheese
- Preheat oven to 400°F. Wrap beets individually in foil; place on baking sheet.
- Roast until tender when pierced with knife, about 1 hour. Open foil carefully (steam will escape).
- Cool. Peel beets; finely grate into medium bowl. Add ricotta cheese and season to taste with salt and pepper. Stir in breadcrumbs.
- Roll Fresh Egg Pasta dough into sheets according to recipe. Place 1 dough sheet on work surface.
- Using 3-inch round biscuit cutter, cut sheet into 7 rounds. Transfer rounds to lightly floured baking sheet; cover with plastic wrap. Repeat with remaining dough for total of 56 rounds.
- Sprinkle 2 smooth kitchen towels with flour. Place 8 pasta rounds on work surface, keeping remaining dough covered with plastic.
- Place small bowl of water next to work surface. Spoon 1 teaspoon beet filling onto half of each round. Dip fingertip into water and dampen edge of 1 round.
- Fold dough over filling, pushing out as much air as possible and pressing edges firmly to seal. Transfer to prepared towels. Repeat with remaining rounds. (Can be prepared 1 week ahead. Transfer to rimmed baking sheet and place in freezer until frozen solid, about 6 hours. Transfer ravioli to resealable plastic bags.)
- Melt butter in large skillet over medium heat and stir in poppy seeds; keep warm.
- Working in batches, cook ravioli in large pot of boiling salted water until cooked through, stirring often, about 2 minutes. Using slotted spoon, transfer to skillet with melted butter; toss to coat. Divide ravioli among 8 plates; sprinkle with Parmesan.
- MAKES 8 FIRST COURSE SERVINGS
Beet It Beet Risotto
- 1 cup Beet It beet juice
- 1 onion
- 1 garlic clove
- 1 cooked beetroot
- 1 vegetable stock cube
- 1 tbsp red wine vinegar
- 2 tbsps olive oil\
- 2 tsps butter
- 1 cup risotto rice
- ½ glass white wine
- 2 tbsps chopped parsley
- 3 tbsps hard Italian cheese
- 1/4 cup mild goat’s cheese
- Bring a medium-sized pan of water to the boil and peel and finely dice both the onion and the garlic.
- Peel and chop the beetroot into 1cm cubes and gently crumble the goat’s cheese.
- 3. Measure out 3 cups of the boiling water and discard the rest.
- Dissolve the stock cube in the water and return to the pan on the lowest heat to keep warm.
- Add the beetroot juice to the pan.
- In a separate pan, pour in the red wine vinegar, along with 1 tablespoon of water and heat on a medium/low temperature. Add the cubed beetroot for 5 minutes to warm it through.
- Remove the pan from the heat and keep to the side for later
- Heat two tablespoons of olive oil and two teaspoons of butter in a non-stick pan on a medium/low heat. Tip in the onion and garlic, stir thoroughly and gently cook and stir for around 5 minutes.
- Next add the rice for a few minutes and coat it in the oil.
- When the rice has a little bit of translucency around the edges and the onion has softened up, add in half a glass of white wine. Bubble the wine away for around 30 seconds.
- Add a ladle of the beetroot stock mixture into the rice and stir it using a wooden spoon until the stock has almost disappeared, then add another ladleful.
- Repeat this process until all the stock is used (which should take around 20 minutes).
- Taste the rice. It should be soft yet with a slight firmness in the centre. If the risotto is not cooked through then add a little more water.
- Fold in 1 tbsp of the chopped parsley, the final teaspoon of butter and the grated hard cheese.
- Taste once more for seasoning and add a little salt and pepper if necessary.
- Your risotto should have a nice runny consistency. Serve it into bowls and top with the crumbled goat’s cheese, beetroot cubes and a bit more parsley.
- SERVES 3-4