BEETS (Beta vulgaris)
The beetroot is the taproot portion of the beet plant, usually known in North America as the beet, also table beet, garden beet, red beet, or golden beet. It is one of several of the cultivated varieties of Beta vulgaris grown for their edible taproots and their leaves (called beet greens). These varieties have been classified as B. vulgaris subsp. vulgarisConditiva.
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 a potato peeler.
Use Grid #2. Triturate and press using filter bags.
Cut beets to size and loosely fill housing. Hold pusher over beets before starting the motor. While triturating be sure to keep some in the housing at all times to prevent throwback. When finished, leave pusher in the tube until you have turned off the motor.
Adds color and food values in tossed green salads or when sprinkled on cottage cheese, etc.
NOTE: Beets should be juiced last, as their strong color will transfer to all other juices.
PUREE, BABY FOOD
Use Grid #4. Triturate only as above.