Immune-boosting beetroot and ginger juice

▢ 3 medium beets (400 g), cut into pieces
▢ 3 medium carrots (400 g), diced
▢ 3 oranges, peeled and sliced
▢ 175 g celery stalks, diced (about 1 3/4 cups)
▢ 75 g ginger (2 pieces)
▢ 1–2 limes or 1/2 lemon
▢ 2 apples, diced (optional)
Instructions
You can watch the video in the post for visual instructions. Wash/scrub the beets, carrots, celery, and ginger. I peeled the oranges and limes, but not the other vegetables. If you are using organic produce, you can leave the skins on, though feel free to peel them if you prefer.
Cut all the vegetables into small pieces—small enough to fit into your juicer.
I started by juicing the oranges and limes, followed by the celery, ginger, beets, and finally, the carrots.
Mix well and enjoy. If you are new to juicing, I recommend adding the juice of two apples as well. This juice is quite concentrated—thanks to the ginger—and low in sugar. The recipe yields about 1 liter (4 1/2 cups). Divide it into 4–8 servings and store any leftovers in the refrigerator for up to 3 days. You can also pour the juice into small bottles and drink a glass every few hours—for example, if you have a cold.
Note:
Beets can cause your urine and stool to take on a reddish hue; this is completely normal!
Be careful: beets tend to stain everything they touch, including your skin and cutting board.