Peanut Free Beet & Lemon Vegetable Tonic
This vibrant magenta tonic is earthy, bright, and surprisingly refreshing — the kind of drink that makes you feel like you're doing something genuinely good for yourself. Fresh beet brings a deep, slightly sweet base, while lemon juice and ginger cut right through with a zippy, warming kick. Celery and cucumber keep things light and hydrating, and a handful of parsley adds a clean, herby finish that ties the whole blend together. A pinch of turmeric can go in if you want an extra layer of color and warmth, but the tonic holds its own beautifully without it. The blending and straining process takes just a few minutes and leaves you with a silky, pulp-free liquid that looks almost too pretty to drink. Every ingredient here is whole, fresh, and naturally free from any nut-related concerns — no label-reading required, no shared-facility anxiety, just clean produce straight into the blender. Serve it over ice right away so it stays cold and that gorgeous deep color stays vivid.
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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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