Chestnut Free Beet & Lemon Vegetable Tonic
This vibrant magenta tonic is one of those drinks that looks almost too beautiful to sip — and then you taste it and immediately want another glass. Earthy beet, cool cucumber, and bright lemon come together with a kick of fresh ginger and a handful of parsley for something that feels genuinely restorative. The optional pinch of turmeric adds a subtle warmth and a gorgeous golden undertone to that deep jewel color. Everything goes into a blender and gets strained through a fine-mesh sieve, so the final result is silky-smooth and surprisingly refined for something made entirely from whole vegetables. For anyone navigating a tree nut allergy or sensitivity, this kind of recipe is a breath of fresh air — every single ingredient is straightforward, whole, and easy to verify at the store. It's the kind of thing you can batch up, keep cold, and reach for whenever you need something that feels a little more intentional than plain water.
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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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