● 2 beetroot (medium size)
● 3 apples
● 2 handful spinach
Slice the beetroot into thin slices and roughly chop the spinach.
Cold Press Juicing:
Begin by juicing the spinach first in order to get maximum amount of green juice from the leaves.
Next juice the thin slices of beetroot one at a time as to not overload the juicing press.
Finish juicing with the apples whole if they fit or cut if they are larger.