Kim Dae-seok's Beet Juice

Name: Kim Dae-seok's Beet Juice
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: beet 700g; apple 1/2; banana 1; fresh water 1 cup and half

A smooth beet juice made by steaming beet briefly, then blending it with apple and banana.

20 min Difficulty Very easy Salads & light meals

Main ingredients

beetapplebanana

Ingredients needed 2 servings

beet 700g

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beet apple banana

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20 minVery easySalads & light meals

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apple 1/2

banana 1

fresh water 1 cup and half

Recipe

When peeling the beet, wear gloves to prevent red stains on your hands.
Cut the peeled beets into manageable pieces that blend easily in the blender.
Place the beets in a steamer basket, cover tightly, and steam for 7 minutes from the moment the water starts boiling to neutralize the earthy flavor.
After steaming, turn off the heat and let the beets cool completely at room temperature.
Wash the apple thoroughly, remove the core, and cut into pieces suitable for blending.
Add one serving portion (about 5 pieces) of cooled steamed beets, the prepared apple, one banana, and 1 cup and half of fresh water to the blender.
Blend until completely smooth and free of lumps, ensuring a silky texture for easy drinking.

Cut beets into appropriate sizes, steam in a steamer for 7 minutes, then cool completely.
Add cooled steamed beets, apple, banana, and fresh water in measured amounts to the blender.
Blend until smooth and pour into a glass.

Cooking tips

Beets contain trace toxins, so steaming them before blending is essential for safety and results in a much smoother taste compared to eating them raw.
Store leftover steamed beets in an airtight container in the freezer. Thaw as needed and blend into juice whenever you want a quick drink.

Recommended for

Those looking for a simple breakfast drink made by blending beets with fruits.
People who want to enjoy beet juice without the sharp taste or potential earthy flavor.
Individuals needing a quick, convenient drink to replace a meal during busy mornings.