Recipe

Fresh Chukandar Juice (Zesty and Tangy)

A bright beetroot juice with lemon, ginger, and a pinch of black salt. Refreshing, earthy, and just tangy enough to keep you coming back for another sip.

By Matt Campbell

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4.8

A glass of deep magenta beetroot (chukandar) juice with lemon slices and a small piece of ginger on a wooden counter in natural window light

Jump to Recipe

Chukandar juice is one of those drinks that looks like it should be complicated, but it is basically just: beets + citrus + a little zip. The flavor is naturally sweet and earthy, then lemon swoops in and makes it feel clean and bright. Add ginger and a tiny hit of black salt, and suddenly it tastes like something you would happily pay for at a juice bar.

This version is my weeknight-friendly, no-drama approach. You can make it in a blender (no juicer required), strain it if you want it silky, and adjust the tang on the fly. And yes, you should absolutely taste as you go. It is juice, not a science fair.

Fresh beets, a lemon, and a knob of ginger arranged on a cutting board next to a blender jar

Why It Works

Zesty and tangy balance: Lemon cuts beet sweetness so the drink tastes refreshing, not heavy.
Quick blender method: Blend with water (and ginger), then strain for a smooth finish, or keep it pulpy if you like a thicker sip.
Big flavor with minimal ingredients: Ginger, cumin, and black salt add that street-style punch without needing anything fancy.
Easy to customize: Make it sweeter with orange or honey, lighter with more water, or extra bold with more ginger.

Pairs Well With

Storage Tips

Best fresh: Chukandar juice tastes brightest right after blending, especially the lemon and ginger notes.

Refrigerate: Store in a clean, airtight glass jar or bottle for up to 24 to 48 hours. Shake before pouring since natural settling is normal.
Keep the lemon separate (optional pro move): If you are making ahead, blend the beet base (with ginger and cumin) first and stir in lemon juice right before drinking for the freshest tang.
Freezing: Freeze the strained juice in ice cube trays, then blend the cubes with a splash of water later for a quick slushy-style refresher. Use within 2 months for best flavor.

Note: Beets stain like they are trying to prove a point. Rinse containers and strainers right away.

Common Questions

Do I need a juicer?

Nope. A blender works great. Blend chopped beet with water (and ginger), then strain through a fine mesh sieve or cheesecloth if you want it smooth.

Is chukandar juice good for you?

Beetroot contains naturally occurring nitrates and antioxidants, plus fiber if you keep it unstrained. This recipe is meant as a refreshing drink, not a medical treatment. If you have health conditions or take medications, check with a professional before making it a daily habit.

Why did my urine or stool turn pink?

That can happen after eating beets. It is commonly called beeturia and is usually harmless, but if you are concerned, talk to a healthcare professional.

How do I make it less earthy?

More lemon helps a lot. Orange also softens the earthy edge. You can also add a few mint leaves or a small apple for a gentler, sweeter profile.

Can I make it without black salt?

Yes. Use regular salt, or skip it entirely. Black salt adds a funky, savory tang that makes the juice taste extra lively.

Should I peel the beets?

If the skin is tough or you are using older beets, peeling makes the flavor cleaner. Young tender beets can be scrubbed well and used unpeeled.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Blender (or juicer)
Cutting board and sharp knife
Fine mesh strainer or cheesecloth (optional, for smooth juice)
Measuring cups and spoons
Citrus juicer (optional)
Tall glass for serving

The first time I made chukandar juice at home, I underestimated two things: how much color one beet can bring to the party, and how quickly lemon can turn earthy sweetness into something you actually crave. I was going for “healthy,” but what I got was “wait, why is this kind of addictive?” Now it is my go-to when I want a reset drink that still has personality. If it makes you pause mid-sip and go, “Okay, wow,” we did it right.