Beet Greens

Beet juice should be started with small amounts, gradually building up to larger quantities. Starting with larger amounts could cause dizziness or nausea.

Juicing (Juicing Grid or Grid #1)

To juice beet greens, triturate and press using the flat filter cloths. Fill the housing with fairly large bunches, stem ends down, before turning on the Norwalk. Triturate slowly, being sure to keep greens in the housing at all times to prevent throwback. When finished, leave the pusher in tube until you have turned off the Norwalk.

NOTE: Beet greens should be juiced last as their strong color will transfer to other juices.

Beets

Beet juice should be started with small amounts, gradually building up to larger quantities. Starting with larger amounts could cause dizziness or nausea.

Use well developed beets. Wash and peel lightly with potato peeler.

Juicing (Grid #2)

Triturate and press beets using filter bags. Cut the beets to size and loosely fill housing. Hold the pusher over the beets before turning on the Norwalk. While triturating, be sure to keep some beets in the housing at all times to prevent throwback. When finished, leave pusher in tube until you have turned off the Norwalk. Juice as usual.

Salads (Grid #0, or #1)

Triturate rapidly as when juicing. Beets can add color and nutrition to tossed green salads or when sprinkled on cottage cheese, etc.

Nutrition Facts
Serving Size 3.5
Servings Per Container

Amount Per Serving
Calories 59 Calories from Fat 1.8
% Daily Value*
Total Fat 0.2g 0%
Saturated Fat 0g 0%
Trans Fat g
Cholesterol 0mg 0%
Sodium 78mg 3%
Total Carbohydrate 9.56g 3%
Dietary Fiber 2.8g 11%
Sugars 6.76g
Protein 1.61g 3%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.