Organic Beet Juice + Pickled Beets

Beetroot, known by the Roman as a natural aphrodisiac, acts as a blood purifier and blood builder, increasing stamina, decreasing blood pressure and balancing hormones. It is an alkaline super-food, with high content of important nutrients, vitamins, minerals, fibres, betain, tryptophan, friendly nitrates, and amino-acids. The list of its nutrients and benefits is too long to enumerate here, but briefly: natural cleanser and chelator (safely escorts toxins out of the body eg. bad estrogens), detoxifier and enhancer of the lymphatic system, kidney and liver, protector from inflammation and acidity, fungi and parasites, helps with anemia, stomach acidity, circulation, gout, cholesterol, weight gain, arthritis, skin disorders, mental well-being (similar to raw chocolate), stamina, immunity. It has to be eaten raw to preserve its benefits, and to juice the whole beet, roots plus greens, as the leaves contain as well lots of nutrients, minerals and vitamins. Also, when raw, the oxalic acid from the leaves is a gentle dissolver of inorganic calcium deposits in the system. Local, non-hybrid organic beets are best!


Since the benefits from beet juice are real and very powerful, and that you will detoxify, it is good to drink it daily, starting with just an ounce a day, and increasing from one to two ounces a week. At the same time, boost your immune system by eating an alkaline diet, sugar free with a certain percentage of raw and fermented food, such as miso, kumbucha, sauerkraut, pickles, kim chi, kefir, yogourt etc…



(for 1 serving)

  • 1 small beet
  • 2 to 4 small beet leaves (if not available, any greens… red Swiss chard, kale etc…)
  • 2 stalks of celery
  • 2 carrots


  1. Scrub organic beet and carrots.
  2. Clean the rest of the vegetables, and wash & dry.
  3. Juice, serve fresh and enjoy

Optional: add the fresh juice of½ lemon, ginger, cucumber, apple


Pickled raw beets are delicious and very easy to make. You simply slice the beets very thin and cover them with unpasteurized apple cider vinegar, Himalayan or sea salt, a bit of raw honey and parsley finely chopped. After marinating for about at least 8 hrs. or overnight at room temperature, you will have pickled beets. Onions and cucumbers are also other veggies that can be pickled in this way, or added to this recipe.

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