Ruby Tuesday

The color of this morning's juice was sure to be bright — in fact it was a beautiful ruby red. But I worried it was going to be too sweet for my taste, with a beet, a red pepper AND carrots. So I threw in an apple and a lemon and that was just enough tartness to give the juice some tanginess. It's funny to me how many people say they don't like beets. I've actually "converted" a few people by including beets in other things like roasted vegetables with garlic and herbs. Even if you swear you don't like the taste of beets at all, you wouldn't taste it in this particular recipe. This one was so good, it's going on the recipes page.

Rubylicious

1 red beet, peeled
2 medium-large carrots
1 red bell pepper, seeds/core removed
1 whole lemon, rind removed
1 pink lady apple (any red apple would work, but these are more tart)