Hazelnut 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 can't stop. Earthy beet, bright lemon, cooling cucumber, and a sharp kick of fresh ginger all come together in a way that feels genuinely energizing without being precious or complicated. The celery and parsley round out the flavor with a clean, green backbone that keeps things balanced rather than overly sweet. Straining the blended mixture through a fine-mesh sieve gives you a silky, juice-bar-quality result right at home, no expensive equipment required. A pinch of sea salt sharpens every other flavor in the glass, and the optional turmeric adds a subtle warmth and a gorgeous golden undertone to that deep jewel-toned color. Every ingredient here is whole, fresh, and naturally free from tree nuts of any kind, so there's no label-scanning or cross-contamination anxiety to deal with. Serve it immediately over ice for maximum chill and brightness — this one does not wait around.
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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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