Wash all produce thoroughly and chop into pieces that will fit your juicer. You may peel the lemon first, or leave it unpeeled for juicing. (I've found that using unpeeled lemon adds some bitterness to the juice.) Juice all ingredients and serve over ice.
Nutritional Estimates Per Serving (about 1 cup): about 115 calories and 3* WW PointsPlus. (I only counted the calories from the beet and apple to determine points. I'm not concerned about the negligible calories from the celery, kale, spinach, lemon and ginger.)
Find this recipe online: https://simple-nourished-living.com/beet-green-apple-juice-30-days-juicing/