How to temper beet root in juicing?

Discussion in 'Food & Cooking' started by eastshores, Sep 15, 2011.

  1. eastshores


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    I Just Like Food
    I'm making my move to be a healthy individual again. I am slowly making changes to my diet and exercise and as part of that I have re-introduced juicing. Beet juice is supposed to very good for your liver but I find that it is incredibly sweet to the point that it blows everything else out.

    I made some last night with beet, carrot, tomato, broccoli, and (a mistake) raw garlic. I've found that salt is very good in fresh juice, but that kind of negates some of the healthy aspects. I really do need to cut back on my salt. Do you have any other ideas for what might knock that beet sweetness down? I was thinking of trying a little vinegar?