Carrots (about 100 grams)
Apples (about 200 grams)
Beets (about 125 grams)
- 1 teaspoon
extra-virgin olive oil
Rinse carrots thoroughly and chop. Rinse apples, core and cut into quarters.
Rinse beets thoroughly and peel using a vegetable peeler. Cut into quarters.
Extract juice from the carrots, apples and beets with a juicer.
Squeeze juice from the lemon and add 2 tablespoons lemon juice to carrot mixture. Stir in the oil and serve immediately.