Vegetable Juice


Veggie juice is rich in vitamins, with less salt than store-bought. You will need an electric juicer for this recipe.


  • 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


  1. 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.

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