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tall clear glass of deep purple spicy beetroot celery juice with celery stalk garnish on white kitchen counter

Spicy Beetroot Celery Juice Recipe

A 5-ingredient morning flush juice made with fresh beetroot, celery, ginger, lemon, and cayenne that supports circulation, reduces inflammation, and provides thermogenic morning energy. Ready in 10 minutes.
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Prep Time 10 minutes
Total Time 10 minutes
Course Drink
Cuisine American
Servings 1 glass
Calories 68 kcal

Ingredients
  

  • 1 medium beetroot (about 150-200g), washed and cut into chunks Peel if not organic. Organic beets can be scrubbed and juiced with skin on.
  • 3 stalks celery, washed and roughly chopped
  • ½ inch fresh ginger root, peeled Fresh only. Powder works in a pinch but delivers less gingerol.
  • ½ fresh lemon, juiced (about 1 tablespoon) Fresh only. Bottled lemon juice lacks the polyphenols and the flavor is flat.
  • 1 pinch cayenne pepper (up to ⅛ tsp as tolerance builds) Start with just a pinch in week one. Build up to ⅛ tsp over time.
  • ½ cup cold water Blender method only. Skip if using a juicer.

Instructions
 

  • JUICER METHOD: Wash the beetroot thoroughly. Peel it if it is not organic. Cut into chunks small enough to fit your juicer feed tube. Wash the celery stalks and chop into pieces. Peel the ginger.
  • Feed beet chunks, celery stalks, and ginger through the juicer alternately -- alternate a piece of beet, then celery, then beet again. This prevents the fibrous celery from clogging the juicer. The collected juice will be a deep, vibrant purple.
  • Squeeze the juice of half a fresh lemon directly into the collected beet juice and stir briefly.
  • Add a pinch to ⅛ teaspoon of cayenne pepper to the glass. Stir vigorously for 10 seconds to distribute evenly. Taste and adjust heat level.
  • Drink the entire glass within 10 to 15 minutes of juicing for maximum nitrate potency. Best on an empty stomach or 20 minutes before breakfast.
  • BLENDER METHOD (NO JUICER): Add chopped beet, celery, ginger, lemon juice, and ½ cup cold water to a high-speed blender.
  • Blend on high for 60 to 90 seconds until completely smooth. The mixture will be thick and deep purple.
  • Pour through a fine mesh strainer or nut milk bag into a glass. Press the pulp firmly with a spoon to extract all the liquid. Skip straining if you prefer to keep the fiber.
  • Add a pinch to ⅛ teaspoon of cayenne pepper and stir well. Drink immediately within 10 to 15 minutes.

Notes

Start with just a pinch of cayenne in week one. Capsaicin tolerance builds over time -- jumping to ⅛ tsp on an empty stomach on day one is an experience that puts people off this drink permanently. Build up slowly.
Fresh beets only. Bottled beet juice is pasteurized and loses significant nitrate content.
Beeturia: beets turn urine and sometimes stool pink-red in roughly 10-14% of people. Completely harmless -- just flagging it so you are not alarmed the next morning.
Storage: fresh juice is best within 15 minutes. If batch prepping, store in a sealed glass jar in the fridge for maximum 48 hours. Never add cayenne to stored batches -- add it fresh per glass.
People with a history of kidney stones should check with their doctor before drinking this daily -- beets are moderately high in oxalates.
Sunday prep tip: pre-wash and pre-cut beet and celery portions into individual bags. Each morning grab a bag and juice with zero extra prep.

Nutrition

Serving: 1gCalories: 68kcalCarbohydrates: 15gProtein: 2gSodium: 120mgPotassium: 480mgFiber: 2gSugar: 11gVitamin C: 25mgCalcium: 40mgIron: 1mg
Keyword anti-inflammatory morning juice, beet juice for weight loss, beetroot juice recipe, celery beet ginger juice, morning flush juice, nitrate rich morning juice, spicy beet juice recipe, spicy beetroot celery juice recipe, spicy detox juice
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