• 175 g (6 oz) sweet potato or yam
  • 100 g (3½ oz) beetroot 
  • 175 g (6 oz) carrots 
  • 125 g (4½ oz) fennel, fronds reserved to
  • decorate (optional)
  • ice cubes


Peel the sweet potato or yam. Trim the beetroot and then scrub or peel. Take 

the tops of the carrots and then scrub. Trim the fennel.

Juice all the prepared ingredients together.

Pour the juice over ice cubes in a glass, decorate with fennel fronds, if liked, and serve immediately. 

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