Pecan 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, bright lemon, and a kick of fresh ginger come together in a way that feels genuinely refreshing rather than like a health chore. The celery and parsley round out the flavor with a clean, green backbone, while optional turmeric adds a subtle warmth and a gorgeous golden undertone to the deep ruby base. Everything goes straight into the blender, gets strained until silky smooth, and lands in your glass over ice in just a few minutes. For anyone navigating tree nut concerns, this kind of recipe is a breath of fresh air — it's built entirely from whole fruits, vegetables, and spices with zero ambiguity about what's in it. No labels to decode, no shared-facility warnings to stress over, just honest, whole-food ingredients you can feel good about. Serve it immediately for the best color and flavor, and don't skip pressing that pulp — you want every last drop.
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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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