Food & Cooking Recipes Breakfast & Brunch Recipes Vegetable Juice 3.0 (20) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2019 Print Rate It Share Share Tweet Pin Email Servings: 2 Veggie juice is rich in vitamins, with less salt than store-bought. You will need an electric juicer for this recipe. Ingredients 3 medium (about 1 ½ pounds) tomatoes, cut into large chunks 7 celery stalks, each cut into 3-inch pieces ½ pound carrots, each cut into 3-inch pieces (do not peel) 1 piece fresh horseradish, (2 ½ by ¼ inches), peeled (or 2 ½ teaspoons prepared horseradish) ¼ teaspoon coarse salt 2 ½ teaspoons freshly squeezed lemon juice, plus lemon wedges, for serving Directions Working in batches, press the tomatoes, celery, carrots, and horseradish through an electric juicer into a large bowl. Stir in salt and lemon juice. Pour vegetable mixture through a fine sieve into another large bowl or a pitcher. Divide vegetable juice evenly between 2 glasses. Serve each with a lemon wedge. Rate it Print