1 Rinse, peel and cut beet into quarters. (To protect your hands from stains, wear protective gloves).
2 Rinse carrots, peel and quarter lengthwise.
3 Rinse and halve fennel, then cut into thick pieces.
4 Rinse fennel fronds and shake dry.
5 Using an electric juicer, juice beet, carrots and fennel.
6 Fill a glass with ice cubes, then pour in juice and canola oil. Stir to combine. Garnish with fennel fronds and serve immediately.