2 Rinse radish thoroughly under running water; pat dry. Cut 2 thick slices and set aside for garnishing. Coarsely chop remaining radish.
3 Slice reserved radish as desired into thin strips or cubes.
4 Rinse, peel and thinly slice carrots. Using an electric juicer, juice carrots, potatoes and chopped radish. Pour juice into a glass and stir in canola oil. Serve immediately, garnished with reserved radish pieces.