How to Make Beetroot Juice in a Grinder – The Complete Practical Guide

You washed a fresh beetroot, peeled it, and now stare at your mixer grinder wondering if this thing can actually juice it. The grinder was built for masalas and chutneys, not for turning a hard root into drinkable liquid. But with the right technique, it works. And you don’t need a fancy juicer sitting on your counter collecting dust.

This guide walks you through every step – from picking the right beetroot to straining the juice without pulp shooting everywhere. You’ll learn exactly how to make beetroot juice in a grinder without burning the motor or ending up with a muddy mess. No vague advice. Real numbers, real steps, real results.

For those looking to turn this skill into something bigger – maybe selling fresh juice at a local market – the book How to Make a Killing covers production scaling and profit margins in detail. It pairs well with the method you’ll learn here.

Why Use a Grinder Instead of a Juicer?

Most people own a mixer grinder already. Buying a separate juicer costs money and takes up space. A grinder can handle beetroots as long as you add water – it’s a wet grinding process, not a dry one.

There are trade-offs. A cold press juicer extracts more juice (about 15–20% higher yield) and produces a smoother texture. But a grinder gives you control over how much pulp you keep. If you like a thicker juice with fiber, the grinder wins.

I’ve tested both side by side. The grinder method takes about the same prep time but requires a good strainer afterward. For occasional use, it’s perfectly fine. For daily juicing, you’d want something purpose-built. Check out our guide on best mixer grinder and juicer if you’re still deciding which appliance suits your routine.

Preparing the Beetroot – No Shortcuts

Washing and Peeling

Scrub the beetroot under cold water with a stiff brush. Don’t skip this – dirt hides in the crevices. Peel it with a vegetable peeler. The skin is edible but adds bitterness and a gritty texture in grinder juice.

Cutting

Cut the beetroot into 1-inch cubes. Smaller cubes blend faster and stress the motor less. A full-sized beetroot cut into 8–10 cubes works well. If you leave chunks larger than 2 inches, the blades struggle and the grinder may overheat.

Pro Tip

Add a small piece of ginger or a green apple while grinding. It balances the earthy taste of beetroot and helps break down the fiber during blending.

Step-by-Step – How to Make Beetroot Juice in a Grinder

Follow these steps exactly. The order matters.

1. Add water first. Pour 1/2 cup of cold water into the grinder jar before adding the beetroot pieces. Water is the lubricant – without it, the blades just spin and heat up.
2. Load the cubes. Drop in the beetroot cubes. Do not fill the jar more than half full. Overloading causes the motor to run hot or stall.
3. Close and grind. Secure the lid tightly. Run the grinder in short bursts – 10 seconds on, 5 seconds off. Repeat 4–5 times. Total grinding time should be 40–50 seconds. If the motor feels warm, pause longer.
4. Check the consistency. Open and stir with a long spoon. You’re looking for a thick, slushy puree. If you see large chunks, grind another 10 seconds.

That’s the basic method. For larger quantities, repeat in batches. Do not pour a second batch into an already hot jar – let it cool for 2 minutes.

Optional – Adding Other Fruits

Beetroot pairs well with carrot, orange, and celery. If you add carrot, grate it first – otherwise the grinder leaves stringy bits. Orange segments need seeds removed. Keep total solid volume under half the jar capacity.

Straining and Serving

You now have beetroot puree, not juice. To separate the liquid, you need a strainer.

• Fine mesh strainer: Place it over a bowl. Pour the puree in. Press with a spatula to force liquid through. This yields a smooth juice but takes 2–3 minutes.
• Muslin cloth or nut milk bag: Pour the puree into the cloth, gather the edges, and twist. Squeeze firmly. This extracts more liquid (roughly 80–85% of the total) but leaves a drier pulp.
• Skip straining: Drink the puree as a smoothie. It’s thicker and more filling. Many people prefer it this way for the fiber content.

Serve immediately. Beetroot juice oxidizes and loses color within 30 minutes – the taste stays fine but the appearance turns unappealing.

Comparison Table – Grinder vs Other Methods

Method	Yield (per 250g beetroot)	Prep Time (incl. cleaning)	Texture	Motor Wear Risk
Mixer grinder (wet grind)	~180 ml juice	6–8 minutes	Moderate pulp (strained) or thick (unstrained)	Medium – use short bursts
Blender (high-speed)	~160 ml juice	5–7 minutes	Very smooth if strained, but harder to separate	Low – blades designed for liquids
Centrifugal juicer	~200 ml juice	4–5 minutes	Very smooth, little froth	Low – built for juicing
Cold press juicer	~220 ml juice	8–10 minutes	Smooth, no foam, retains nutrients	Very low – slow speed

If you’re curious about a dedicated juicer, the Breville Juice Fountain line is a common upgrade from grinder methods. Many readers I hear from start with the grinder, then switch once they drink beetroot juice daily.

Common Mistakes and How to Avoid Them

Mistake 1 – No Water

Running a dry grinder with beetroot creates friction. The motor heats up fast, and the blades can dull. Always add water before the beetroot.

Mistake 2 – Overfilling the Jar

More than half full leaves no room for the puree to circulate. The top chunks never get ground. Stick to small batches. Two beets at most per batch.

Mistake 3 – Straining with a Regular Colander

A colander’s holes are too large. Pulp slides right through. Use a fine mesh strainer or a cloth. If you don’t own either, let the puree sit for 10 minutes – the juice settles at the bottom, then carefully pour off the top liquid.

Frequently Asked Questions

Can I use a dry grinder (without water) for beetroot juice?

No. A dry grinder will burn the motor and turn the beetroot into a hot paste. You must add at least 1/2 cup of water per batch. The water acts as a coolant and helps the blades cut through the fiber.

Is it safe to grind raw beetroot in a mixer grinder?

Yes, if you follow the water rule and keep grinding in short bursts. The grinder’s blades are strong enough to handle raw root vegetables. Avoid running the motor for more than 30 continuous seconds – it’s not designed for long cycles.

How long does beetroot juice last in the fridge?

Freshly made juice keeps for 24 to 48 hours in an airtight container. After that, the flavor turns flat and the color darkens. For best taste, drink within 12 hours. Add a squeeze of lemon juice to slow oxidation.

Do I need to peel the beetroot before grinding?

Peeling is recommended. The skin contains a compound that adds an unpleasant earthy bitterness and a gritty texture. A standard vegetable peeler removes it in seconds – worth the effort.

How do I clean the grinder jar after beetroot juice?

Beetroot stains plastic jars badly. Rinse immediately with cold water. Then fill the jar halfway with warm water, add a drop of dish soap, and run the grinder for 5 seconds. Rinse again. If stains remain, rub with a paste of baking soda and water. Avoid bleach – it can damage the jar seal.

What to Do Next

• Start with one medium beetroot (about 150g) and 1/2 cup water – that’s the safest batch size for any standard 1-liter grinder jar.
• Cut cubes no larger than 1 inch – bigger chunks stress the motor and leave dry bits.
• Always grind in 10-second bursts – never hold the button down for more than 15 seconds.
• Use a nut milk bag for straining – it yields the most juice and the least cleanup.
• Drink the juice immediately or store in a glass bottle with a tight lid – oxygen is the enemy.
• Add ginger or lemon to mask beetroot’s earthy taste if you’re new to it – half a thumb of ginger per beet works perfectly.
• Keep a separate grinder jar for sweet and savory uses – beetroot flavor lingers even after washing.