Gut Friendly Beet & Lemon Vegetable Tonic
Vibrant, earthy, and surprisingly refreshing, this blended tonic is the kind of drink that makes you feel good from the first sip. Beet brings a deep, almost sweet earthiness, while fresh ginger and lemon juice cut right through it with brightness and a little heat. Celery and cucumber add a clean, hydrating backbone, and the optional turmeric gives the whole thing an extra anti-inflammatory nudge. Everything gets blended and strained until you're left with a silky, jewel-toned liquid that looks almost too pretty to drink — almost. For anyone trying to be more intentional about what goes into their body, this tonic is a straightforward win: whole vegetables, no added sugars, no mystery ingredients, just real food in a glass. It's the kind of recipe that fits easily into a morning routine or works as a midday reset when you need something that actually does something for you.
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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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