Brazil Nut Free Beet & Lemon Vegetable Tonic
This vibrant magenta tonic is the kind of drink that stops you in your tracks the moment you pour it — the color alone is stunning. Earthy beet, cooling cucumber, and bright lemon come together with a kick of fresh ginger for a blend that tastes as alive as it looks. Celery and parsley round out the base with a clean, green depth, while a pinch of sea salt pulls everything into focus. The straining step is key here — pressing the pulp through a fine-mesh sieve gives you a silky, juice-bar-quality liquid without any fibrous texture getting in the way. A touch of ground turmeric is optional but adds a subtle warmth and a gorgeous golden undertone to the deep magenta. Because every ingredient is a whole, unprocessed fruit, vegetable, or spice, there's no need to scrutinize labels or worry about hidden allergens sneaking in through packaged goods. Serve it straight over ice and drink it immediately for the freshest, most vibrant flavor.
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Learn more →Ingredients
2 servings
- 1 medium beet (about 6 oz), peeled and roughly chopped
- ½ medium cucumber, roughly chopped
- 2 stalks celery, roughly chopped
- 1 lemon, juiced (about 3 tbsp)
- 1 inch fresh ginger, peeled and roughly chopped
- ¼ cup fresh parsley leaves
- 1 cup cold filtered water
- 1 pinch sea salt
- ¼ tsp ground turmeric (optional)
Instructions
- 1
Add the chopped beet, cucumber, celery, lemon juice, ginger, parsley, water, and sea salt to a blender. If using turmeric, add it now.
- 2
Blend on high speed for 60–90 seconds, until the mixture is fully broken down and uniformly deep magenta with no visible chunks.
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