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Cold Press Juicing Recipes
Cold Press
Juicing Recipes
Beet Apple Parsley in a clear glass with fresh beet, red apple, lemon, parsley, and deep plum linen.
  • Beet base
  • Beginner
  • Keeps 24–48 hrs

Beet Apple Parsley

An earthy beet and red apple juice with lemon and parsley for herbal brightness.

Yield
~8–10 oz
Prep
12 min
Sweetness
Medium
Drink by
Within 48 hrs
Lifetime detailsUnlock · $97 once
Est. calories
Included with Founding Lifetime
Cost to make
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Make-ahead
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In season
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Ingredients

1 bottle · ~8–10 oz

Method · In press order

Press it in this order. Here's why.

  1. Fresh beets growing in dark garden soil with intact leafy green tops and red stems.

    Beet

    2 small

    Base + yield · scrubbed

    Builds most of the bottle and keeps the recipe easy to press.

    Press
    Start with beet to build steady flow through the press.
    Buy
    Small to medium roots — under 3 inches across.
  2. Ripe red apples growing on an apple tree branch with healthy green leaves.

    Red Apple

    1 medium

    Gentle sweetness · cored

    Rounds sharper ingredients and gives the bottle a fuller finish.

    Press
    Run red apple next so its sweetness carries through the press.
    Buy
    Firm and heavy in the hand.
  3. Fresh parsley plants growing in an herb bed with vibrant intact green leaves.

    Parsley

    1/4 cup

    Herbal finish · rinsed

    Adds a clean top note without adding much volume.

    Press
    Tuck parsley between higher-yield pieces instead of feeding it alone.
    Buy
    Bright green, springy bunches.
  4. Fresh yellow lemons growing on a citrus tree branch with glossy green leaves.

    Lemon

    1 small

    Acid + brightness · peeled

    Keeps the bottle from tasting flat and sharpens the finish.

    Press
    Finish with lemon, then stir gently before bottling.
    Buy
    Heavy for size with thin, taut skin.
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Fix and swap

Didn't come out right? Fix it.

  • Too sweet

    Add more cucumber or a squeeze of lemon to pull the bottle back toward crisp.

  • Too sharp

    Add a few cucumber pieces or a small red apple wedge to soften the edge.

  • No beet?

    Use carrot. Keeps yield, but shifts the base flavor.

  • No red apple?

    Use green apple. Keeps sweetness, but changes body and aroma.

5 more fixes and swaps for this bottle
  • Too flat
  • Too green
  • Too earthy
  • No lemon?
  • No parsley?
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Yield, prep and calorie ranges are rough planning estimates. Calories come from the recipe's produce types, not a lab test, and everything varies with produce size, ripeness and your juicer. How to use these estimates. This website provides general recipe and nutrition education only and is not medical advice. Read the disclaimer.

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Storage

Root-forward juices may settle, so gentle shaking before serving is expected. For best flavor, enjoy within 24 to 48 hours. Shake gently if it separates, keep it cold, and discard questionable juice.

Serving: Juices can fit well near a balanced meal or snack, especially when the recipe is fruit-forward.

Optional boosters

  • Ginger Warmthup to 1 inchAdds a bold warming note for users who enjoy spice.
  • Mint Finishup to 8 to 10 leavesAdds a cool herbal finish to cucumber, melon, and citrus-forward juices.

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