2 Servings 15 min Cook
1 Beet (2" dia) Beets
2 Stalk, medium (7-1/2" - 8" long) Celery
1/2 Cup Parsley
2 Tsp Lemon Juice
5 Medium Carrots
2 Fruit 2-1/4" high x 2-1/2" dia Pears
1/4 Slices (1" dia) Ginger Root
PREPARATION: Peel ginger and cut one 3/4-inch piece.
Cut pears into wedges.
Trim and scrub beet, then cut carrots and celery into 2 to 3-inch pieces.
Push pears and ginger through juice extractor.
Working in batches, push carrots, celery, beet, and parsley through juice extractor.
Stir in lemon juice.
Divide between two 8-ounce glasses and serve.
