Ingredients

• 2 firm bosc pears, stemmed, cut into wedges
• 1 3/4-inch piece peeled fresh ginger
• 5 medium carrots, scrubbed (about 1/2 pound), cut into 2- to 3-inch pieces
• 2 celery stalks, trimmed, cut into 2-to 3-inch pieces
• 1 baby beet, trimmed, scrubbed
• 1/2 cup (packed) fresh italian parsley (stems and leaves)
• 2 teaspoons fresh lemon juice
• Juice extractor

Instructions

1. Push pears and ginger through juice extractor. Working in batches, push carrots, celery, beet, and parsley through juice extractor. Stir in lemon juice. Divide between two 8-ounce glasses and serve.