- 2 beets, halved
- 2 large carrots, halved
- 2 celery stalks, halved
- 2-inch piece of cucumber
- 2 red-skinned apples, such as Pippin, halved
- 1/4 cup walnut pieces, finely ground
- small handful of ice (optional)
- Cut two wafer-thin slices off one of the beet halves and reserve. Feed the beet and carrots, then the celery and cucumber, and finally the apples through a juicer. Stir in the walnuts. Fill a glass halfway with ice (if using), then pour in the juice. Thread the beet slices through a toothpick, lay it on top of the glass, and serve immediately.