Feed Zone Recipe: Beet Juice

Dr. Allen Lim is a sports physiologist who has worked with the biggest riders in professional cycling. One of his most influential contributions to the sport has been changing how the traditionally pasta-fueled peloton thinks about food.

Lim and professional chef Biju Thomas tested hundreds of recipes with Tour de France cyclists to find out what worked: what was easy to make, delicious to eat, and friendly to high performance. They share their favorite dishes in The Feed Zone Cookbook: Fast and Flavorful Food for Athletes, now available from VeloPress.

As we near the fall marathon season, Competitor is pleased to release some favorite recipes to help you fuel your morning runs, recover from each workout, and fuel up for tomorrow. Check back every Tuesday for a new healthy, delicious and useful recipe. 

MORE: Feed Zone Recipes on Competitor.com

We started athletes juicing to increase the nutrient density of their diets without adding a lot of bulk. Beet juice has been used to treat ailments ranging from anemia to constipation. To maximize the entire nutrient value of the beet, save the pulp and blend it into dishes with a red sauce or use it as a base for veggie burgers.

3 medium beets, peeled

1 apple, cored

4 medium carrots, peeled

OPTIONAL ADDITIONS

¼ of a fresh pineapple

1 cup chopped kale

½ cup packed fresh parsley

1 cup chopped celery

Cut the vegetables to whatever size works best in your juicer. Process according to manufacturer’s instructions.

Peeling the vegetables will reduce the bitterness and make the pulp more usable as an ingredient later.

PER SERVING: Energy 151 cal • Fat 1 g • Sodium 146 mg • Carbs 36 g • Fiber 1 g • Protein 4 g

This recipe from The Feed Zone Cookbook used with permission of VeloPress. The Feed Zone Cookbook features 160 athlete-friendly recipes that are simple, delicious, and ready to go. For more sample recipes, please visit www.feedzonecookbook.com

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