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🥤 Fresh Beetroot Fennel Juice

80 kcal · 30 min · 4 servings

Ingredients

• 150 g beetroot (1 beetroot)
• 200 g carrots (2 carrots)
• 1 bulb fennel
• 1 tsp rapeseed oil
• Also: ice cubes

Instructions

1. 1. Put on kitchen gloves to protect your hands from the strong staining.
2. 2. Wash the beetroot thoroughly and remove the ends.
3. 3. Peel the beetroot and cut it into four large pieces.
4. 4. Wash the carrots and remove the ends.
5. 5. Peel the carrots and cut them lengthwise into four strips.
6. 6. Wash the fennel bulb and cut it in half.
7. 7. Cut the fennel halves into thick, stick-shaped pieces.
8. 8. Wash the fennel greens and shake them dry.
9. 9. Place the beetroot, carrots, and fennel into the juicer.
10. 10. Juice the vegetables and collect the juice.
11. 11. Pour the juice into a tall glass.
12. 12. Add a few ice cubes to the glass.
13. 13. Drizzle some rapeseed oil into the juice.
14. 14. Stir everything gently with a spoon.
15. 15. Garnish the drink with the fennel greens.
16. 16. Serve the juice immediately while cold.

Nutrition per serving

• kcal: 80
• Protein: 3 g · Fett/Fat: 3 g · Carbs: 9 g