Beetroot Pineapple Juice
Today I am going to share Beetroot Pineapple Juice Recipe. Beetroot Pineapple Juice is A healthy and deliciously easy-to-make and quick juice. Beets are a great source of vitamins, minerals, antioxidants and dietary fibre. Beetroots are the most nutritious foods they are they are rich in vitamin C, manganese, folate, vitamin B6, betaine and potassium. The greens parts of beets are a good source of vitamin A, vitamin C, iron, copper and calcium. Try combining it with sweet pineapple- I think you’ll like it.
Beetroot juice is a natural detoxer and supports liver health, as “betaine” prevents excess fatty deposits in the liver. It contains vitamins and minerals, including calcium, iron, magnesium, zinc, selenium, folate, potassium, and vitamin C. Vitamin C is an incredible antioxidant that helps boost the immune system and increases iron absorption and wound healing. It’s also great for skin health. Vitamin C & Zinc boosts the immune system during cold/flu season.
Beet juice can lower blood pressure. The nitrates in the juice “relax” blood vessels and improve blood flow for improved heart health. Nitrates also increase exercise stamina/levels and boost physical performance.
Beets contain betalains (which give them their colour) and are antioxidants with anti-cancerous properties.
What are the main ingredients?
Here’s what you’ll need to make this Beetroot Pineapple Juice:
- Beetroot: peeled and roughly chopped
- Pineapple: peeled and diced
- Ginger: grated
- Lemon juice: (optional):
- Sweetener(optional): Sugar, Honey, Maple Syrup or any of them can be used as per taste.
- Salt to taste optional
- See quantities and complete instructions in the recipe card.
How to make a Beetroot Pineapple Juice recipe?
Juicer Method:
- Wash thoroughly all the ingredients. Peel the pineapple and the lemon. Then chop all of them into 4-8 pieces, depending on their size (small enough to fit your juicer chute).
- Then, feed the chopped pineapple, ginger and beet pieces through the juicer chute and let the machine do all the work.
- Add the lemon juice and
- Add salt or sweetener(optional).
- Stir well and serve chilled.
Blender Method:
- Wash thoroughly all the ingredients. Peel the pineapple and the lemon. First, chop the beets and pineapple into several pieces (4 or 8, depending on their size).
- Then transfer them to the blender with a 1/4-1/3 cup of water (use the smallest amount first and increase if needed).
- Blend the beets and water until smooth and juicy.
- Then, transfer the mixture to a fine mesh strainer layered with cheesecloth to strain the juice from the pulp.
- Add the lemon juice and salt or sweetener.
- Stir well and serve chilled.
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Suggestions:
- You can use sweeteners of your choice like sugar, raw sugar, maple syrup etc. as per your requirement.
- You can adjust the thickness as per requirement.
- For this recipe, you can use Frozen fruits also.
- You can also use add orange juice to get a mild tangy touch.
I highly recommend using organic produce to decrease the chemicals and harmful pesticides you consume, because we are consuming lots of fresh juice,
Storage:
Remember that it is always better to consume freshly squeezed juice, but if you have Pineapple and beetroot juice leftovers, store them in an airtight container. Store your vegetable juice in the refrigerator for 24 to 48 hours.
FAQs Related to Beetroot and Pineapple Juice
First thing in the morning, on an empty stomach. This way, the nutrients in the Beetroot and pineapple juice will be the first to hit your body and absorb its minerals and vegetables much better.
If you are using a high-speed blender, blend all of the ingredients for 60 seconds or until they get smooth and creamy in texture.
If you are using a low-speed blender, you may need to blend for an extra minute.
For more recipes from this blog you might like please check:
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📋 Recipe Card
Malai Modak (Paneer Modak)
Materials
- 1/4 cup Milk powder
- 1/2 cup Condensed milk
- 200 grams paneer
- 1 teaspoon Ghee
- 1/4 teaspoon Cardamom powder
- 1 pinch Saffron
- 1 tablespoon Milk
Instructions
Preparation:
- Add crushed saffron to the warm milk and Keep it aside.
Modak Dough
- Mash the Paneer with the palm of a hand or blend in a blender until smooth and creamy.
- In a heavy bottom pan, over a medium flame add 1 teaspoon of ghee.
- Add mashed paneer and cook for 2 minutes.
- Add Milk Powder and condensed milk, mix them well and cook over medium flame while stirring constantly.
- Finally, add cardamom powder and mix thoroughly.
- Cook the mixture on medium heat, by stirring continuously until the mixture starts leaving the sides of the frying pan and becomes like dough. This should take about 8 minutes (depending on the type of pan, amount of heat and quantity of the mixture).
- Remove from heat and mix it well. Transfer the Paneer to a Plate and let it cool off until the paneer becomes just lukewarm. Allow it to cool for 3 –4 minutes. Now the mixture is ready to make a Modak pedas out of it.
Modak balls
- Once you are able to handle the mixture, grease your palm with a little ghee and knead it like a dough 2-3 times to make it smooth.
- Now the mixture is ready to make a Modak out of it. Divide the dough into equal portions and roll them into balls.
Mould:
- Grease the mould using ghee and start shaping while still the mixture is warm. Put the ball inside the mould, keep the mould close, and start stuffing tightly from the bottom hole. Then open and gently unmould. Keep arranging on the plate.
Garnish
- Finally, garnish with saffron milk.
Serve:
- Serve to Lord Ganesha and enjoy the festival with family and friends.
Video
Notes
Suggestion:
Paneer: Instead of ready-made paneer, you can prepare fresh paneer at Homemade for paneer Modak. Kesar Modak Peda: For this variation, we have to mix a pinch of Saffron into two teaspoons of warm milk for 15 minutes, then add it to the Modak mixture to give it a nice yellow tinge. For aroma: You can also add a teaspoon of rose water or kewda water to the mixture. Silver/gold Leaf: Just like this kaju katli, We can decorate the top with edible silver leaf or gold leaf. Kesar elachi modak: I have added cardamom powder, but you can add saffron and cardamom both for warm and pleasant flavours.Storage Suggestions
We can store Malai Modak Peda in an airtight container in the fridge. Always store them in a single layer in the container, or use parchment paper between them to avoid sticking. We can keep Modak Peda in an airtight container for up to 2 days at room temperature. But if you live in hot weather, do not keep them at room temperature. Store them in the fridge. Modak Peda will last for 2 weeks if stored in the refrigerator in an airtight container.Do not forget to subscribe to us to get yummy recipes right into your inbox for free!
Enjoy!
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I made this for my daughters breakfast, she was so happy.