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Three juice shots: beetroot with horseradish, pineapple with chilli, lemon with garlic

Beetroot, apple and horseradish shot

An earthy, sweet beetroot and apple shot with a small piece of fresh horseradish for a quick burst of heat.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 shots
Course: Drinks
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium beetroot about 200 g, scrubbed, topped and tailed, cut into sticks
  • 2 apples cored and pips removed, cut into wedges
  • 1 piece of fresh horseradish root 1 to 2 cm (about 5 to 10 g), peeled and thinly sliced
  • ½ lemon peeled, pips removed

Equipment

  • Sana 727 or Sana 707 slow juicer, fine screen fitted
  • Chopping board and knife
  • Vegetable peeler and brush

Method
 

  1. Open a window. Peel the horseradish at arm's length and slice it thinly. Scrub the beetroot and cut it into sticks. Core the apples and peel the lemon.
  2. Fit the fine screen. On the Sana 727, set the speed to 40 rpm. The Sana 707 runs at one low speed.
  3. Start with a piece of apple, then a stick of beetroot. Feed the horseradish slices between two pieces of apple so they are pushed straight through.
  4. Finish with the lemon and the last apple wedges.
  5. Stir, taste and dilute with cold water if it is too strong. Pour into small glasses and rinse the juicer straight away.

Notes

Makes about 300 ml, six 50 ml shots. Too hot? Stir in a little more apple juice or cold water.