Zumo de remolacha y zanahoria

Ingredientes

• 300 g raw beet
• 200 g carrots
• 1 handful fresh parsley
• ice cubes

Preparación

1. 1

   Using a vegetable brush, remove all the dirt from the beetroot and carrots and give them a good rinse under cold water (if you prefer, you can also peel them). Roughly chop the beetroot and carrots.

2. 2

   Place the beetroot into the chute of the juicer. Pack the parsley leaves really tight together and add them into the juicer, followed by the carrots (not the other way around).

3. 3

   Stir the juice and then pour over ice. And voilà! Serve immediately.