Categories: Beverages 
      Yield: 4 servings 
  
      3    Carrots; peeled & chopped           1    Canned beet; diced 
      3    Radishes                          1/2 c  Beet liquid 
      3    Scallions                       1 1/2 c  -Ice water 
    1/4 c  Celery leaves                       1 ts Salt 
    1/4 c  Watercress                        1/8 ts Pepper 
  
  Puree all ingredients in a blender.  Cover and refrigerate for one hour, 
  strain, mix in salt & pepper and serve. 
   
  From: Terri St.Louis