Low Iodine Beet & Lemon Vegetable Tonic
This vibrant magenta tonic is earthy, bright, and surprisingly refreshing — the kind of drink that makes you feel good just looking at it. Beet brings a deep, slightly sweet base while fresh ginger and lemon juice cut right through with a zippy, invigorating kick. Celery and cucumber keep things light and hydrating, and a handful of parsley rounds out the flavor with a clean, herby finish. For anyone navigating a low-iodine protocol, drinks and tonics can be a minefield of hidden additives, but every ingredient here is a whole, unprocessed plant — nothing to second-guess. The optional pinch of turmeric adds a gentle warmth and a gorgeous golden undertone to that already stunning color. Straining the blended mixture through a fine-mesh sieve gives you a smooth, polished drink rather than a thick smoothie, so it's easy to sip and feels genuinely special. Serve it over ice the moment it's made and enjoy it at its freshest.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Chef's tipSwap 1:1 for fine sea salt; adjust to taste. - 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!