Vegetable juice cocktail

Yield: 4 servings

Measure Ingredient
3 Carrots; peeled & chopped
3 Radishes
3 Scallions
¼ cup Celery leaves
¼ cup Watercress
1 Canned beet; diced
½ cup Beet liquid Ice water
1 teaspoon Salt
⅛ teaspoon Pepper

Puree all ingredients in a blender. Cover and refrigerate for one hour, strain, mix in salt & pepper and serve.

From: Terri St.Louis

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