Fresh Vegetable Juice #SAVEITSUNDAY

Disclosure: This post is sponsored by Glad in conjunction with their #SAVEITSUNDAY program. With #SAVEITSUNDAY, Glad hopes to educate the public about the consequences of food waste, and I am proud they’ve asked me to be a part of the program. I am being compensated to share my #SAVEITSUNDAY experiences; all opinions are 100% my own.

I am a really big fan of fresh juice. I don’t drink it every day or anything (nor do I engage in juice fasting), but I’m always happy when I do get the juicer out to make a nourishing drink. I enjoy all sorts of fruit and vegetable combinations (depending on what I happen to have in the refrigerator): I even included a chapter on fresh juice in my book.

Carrots and beets are both root vegetables and they are both quite sturdy (meaning: they keep extremely well). It is because of this sturdiness that I wanted to highlight them this month, since my #SAVEITSUNDAY posts are all about being mindful of “loving food more to waste it less”.

Carrots and beets can last for up to a month if you store them correctly: it’s best to keep them unpeeled (remove the tops if they are part of a bunch) in the refrigerator. The folks at Glad recommend placing the unpeeled carrots and/or beets in a large plastic bag (such as a zipper quart or gallon-size bag) and squeezing as much air as possible out of the bag when sealing. They’ll then do best in the crisper drawer. (To learn more about the best ways to prepare and store your produce, please visit Glad’s Food Storage Protection Pointers.)

carrot, beet, apple juice |

It’s Valentine’s Day…why not make fresh vegetable juice for yourself or someone you love? Not just today, but any day? It’s an excellent way to bump up the amount of raw foods in your diet and each glass is extremely nutrient dense. Plus, this juice has such a lovely hue thanks to the inclusion of beet.

What about all the pulp, though…the fibrous by-product of juicing? We don’t want to waste that, right? Well, The Kitchn’s got you covered with 7 ideas for its use, Vegetarian Times has 20 suggestions for using pulp, and here’s a whole Pinterest board dedicated to not wasting the pulp when you juice.

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My previous #SAVEITSUNDAY posts:
Let’s Waste Less Food
Pomegranate, Olive, and Cilantro Relish and How to Keep Herbs Fresh
How to Make Vegetable Stock
Storing Potatoes and Shepherd’s Pie Recipe

carrot, beet, apple juice |

See what my fellow #SAVEITSUNDAY bloggers are up to:
Visit Kristin/The Frugal Girl
Visit Mavis/100 Dollars a Month

To learn more about Glad and #SAVEITSUNDAY, follow Glad on Social Media:
Glad on Facebook
Glad on Twitter
Glad on Instagram
Glad on Pinterest

Related reading:
American Wasteland: How America Throws Away Nearly Half of Its Food (and What We Can Do About It)
Waste: Uncovering the Global Food Scandal

*This post contains affiliate links. When you make a purchase via one of my links, I earn a small commission. I appreciate your support.

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Recipe for Carrot, Beet, Apple, Lemon and Ginger Juice

Long ago, I read that it's best not to include more than one medium beet when you make a glass of juice. I believe this is because beets can be very cleansing, especially for the liver, and you don't want to go overboard with that.
Double this recipe to make juice for two people.
Servings: 1 glass


  • *2 medium-large carrots preferably organic, sliced to accommodate your juicer
  • *1 medium beet preferably organic, sliced to accommodate your juicer
  • *1/2 medium green apple peeled if not organic, sliced to accommodate your juicer
  • *1/2 lemon preferably organic
  • *1 small chunk of fresh ginger approximately the size of your thumb


  • Process ingredients through your juicer (I use this one.). Stir, then serve right away. Sip slowly, preferably a few minutes before a meal.