Peppery Mint

Dinner Juice Recipe

peppery mint juice recipe
5 from 2 votes

Peppery Mint

QTY: 450 ml
Time: 6 minutes
Category: Dinner Juice
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Wow, look at the deep maroon colour of this juice. It is earthy and bold.
The combination of ingredients creates a wonderful peppery mint flavour that has a really good spicy kick to it from the ginger. Take a deep breath in as you start to take a sip because the aromatics from the fresh mint leaves go right up into the sinuses and brain to work their magic.


  • 1 beetroot
  • 6 carrots
  • 1 handful mint leaves
  • 1 piece (5cm) ginger


  • Cut in half and then into quarters
  • Slice each half into thin slices to make it easier to press.
  • Juice with skin on (you can also juice the leaves and stems if you have them).
  • Cut carrots lengthwise
  • Juice with skin on
  • Note: If larger carrots are used cut lengthwise again, into quarters
  • Remove the leaves from the woody stems
  • Cut off a 5cm thick piece
  • Cut into thin slices leaving the skin on


  • Start with the mint leaves. Grab the entire handful and crunch into a ball in your hand. Drop into the juicer chute.
  • Next, start adding the beetroot slices. I juice 1/4 at a time. Let the juicer press the slices through before adding more.
  • Next, add the ginger. You can drop the entire amount of cut pieces into the juicer.
  • Finish with the carrot halves. Juice one half at a time letting the juicer press each half fully through before adding more.
  • Tip: add 100ml of filtered water to the juicer with the cap closed to rinse the inside of the machine. Let the water out and mix the nutrient-rich water into the juice you have just made.


Calories: 323kcal
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Liquid Nutrition

There is more to every fruit, vegetable and leafy green than taste and flavour. Each one has a unique signature or a "sign from nature" indicating what part of the human body its nutrition targets. The light or the colour of fruits and vegetables can help us heal emotionally (think colour therapy) and the lessons the fruits, vegetables and leafy greens learn when growing get passed onto us, to help us, when we consume them.

Capsicums have 4 chambers just like your heart. Beetroots come in the shape of the heart and help keep the heart “beet” regular and spinach builds blood because of the rich iron and chlorophyll.

Here are the top 3 Benefits of drinking this juice.

Red Capsicum contain vitamin B6 and folic acid, for atherosclerosis and heart disease. Both of these B vitamins are important for reducing high levels of homocysteine. High homocysteine levels have been shown to cause damage to blood vessels and are associated with a greatly increased risk of heart attack and stroke.

Red capsicum juice is a source of cancer fighting carotenoids lutein, beta-cryptoxanthin and zeaxanthin. Carrot juice also contains large amounts of carotenoids know to prevent cancer.

Spinach contains the powerful antioxidants glutathione and alpha lipoic acid. Spinach is a great source of B1, B2 and B6, all vital for the body to convert food to energy.