1 beet cut in wedges
4 long carrots
1 bunch of spinach, equal to 2 cups
5 celery stalks
1 small bunch of parsley, about ¼ cup
Prepare the tomatoes and beet by cutting them in wedges.
Cut the carrots and celery into 3-inch pieces.
Juice the tomatoes, beet, spinach, celery, carrots and parsley, alternating. Mix to combine.