Start by gathering all the ingredients for your juice: carrots, apples, beetroot, blueberries, ginger, and lemon. Ensure you have a clean workspace and your juicer ready to go.

Rinse all fruits and vegetables under cold running water to remove dirt, pesticides, or residues. Scrub the carrots and beets if they have a tough exterior. For blueberries, a gentle rinse in a colander works best.

Peel the lemon to avoid bitterness from the pith.

Cut the carrots, apples, and beetroot into chunks small enough to fit into the chute of your juicer. No need to peel apples or beetroot unless desired, as their skins are packed with nutrients.

Slice the ginger into smaller pieces to ensure smooth juicing.

Using a slow juicer (preferred for preserving nutrients and flavors), feed the ingredients through the machine gradually. Start with softer items like blueberries and lemon, alternating with harder ingredients like carrots and beetroot to keep the juicer running smoothly.

Once all the ingredients are juiced, stir the liquid thoroughly to combine flavors evenly. Pour the juice into sterilized glass bottles or jars to preserve freshness.

Chill in the refrigerator for 1–2 hours for a refreshing experience. Shake gently before serving as natural separation may occur. Consume the juice within 24 hours to enjoy maximum freshness and nutritional benefits.