Ingredients
- 3 carrots
- 3 radishes
- 3 scallions
- 1 beet (canned)
- 1/2 beet liquid
- 1 1/2 c ice water
- 1/4 c watercress
- 1/4 c celery leaves
- 1 ts salt
- 1/8 ts pepper
Puree all ingredients in a blender. Cover and refrigerate for one hour, strain, mix in salt & pepper and serve.
