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