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The Beetgrapple

November 16, 2009

2 fresh beetroots
2 big handfulls of white grapes
3 braeburn apples
(made enough juice for one, greedy, person or two people)

The undiluted juice of the Beetroot makes for a powerful tasting purple potion, interesting if not entirely pleasant in flavour. As a young juice disciple this juice made me cough on more than one occasion and felt a bit like ground glass going down my throat. I was intrigued by this potent nectar that stains kitchen units and bodily fluids alike, but it was some time before I dared experiment further.

Emboldended by intervening years of  voyages on the seas of juice I returned to the beetroot. I found that the key to keeping its harsh side under control was to contrast it’s thick, almost bitter juice with a light and sweet one. In this recipe the white grapes act as a foil to the beetroot, their strong sweetness cancels out the roughness of the beetroot, allowing both ingredients unique flavours and powers to be savoured. This alchemical interaction takes place in the context of apple, a classic juice base that subtly complements the beetroot and grape extremes.

Stains