Recipe Credit – Australian Good Taste – March 2004 , Page 20 Recipe by Amanda Kelly
Photography by John Paul Uriza
7 large (about 1.2kg) carrots, peeled, topped
4 (about 650g) beetroot bulbs, halved
4 green apples, halved
2 tbs pickled ginger in syrup (Buderim Ginger brand)
Crushed ice, to serve
Use a juice extractor to process the carrot, beetroot, apple and pickled ginger. Transfer the juice to a medium jug and stir to combine.
Add the crushed ice and stir well. Pour among serving glasses and serve immediately.
You can make this juice up to six hours ahead. Keep covered in the fridge.