Vegetable Juice Cocktail
Yield
4 servingsPrep
15 minCook
0 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
carrots
peeled, chopped |
|
| 3 | each |
radishes
|
|
| 3 | each |
scallions, spring or green onions
|
|
| ¼ | cup |
celery leaves
|
* |
| ¼ | cup |
watercress
|
|
| 1 | can |
beets
diced |
*
|
| ½ | cup |
beet juice
|
* |
| 1 ½ | cups |
water
ice cold |
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
carrots
peeled, chopped |
|
| 3 | each |
radishes
|
|
| 3 | each |
scallions, spring or green onions
|
|
| 59 | ml |
celery leaves
|
* |
| 59 | ml |
watercress
|
|
| 1 | can |
beets
diced |
*
|
| 118 | ml |
beet juice
|
* |
| 355 | ml |
water
ice cold |
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
Directions
Purée all ingredients in a blender.
Cover and refrigerate for one hour, strain, mix in salt and pepper and serve.
