Pescatarian Beet & Lemon Vegetable Tonic
This vibrant magenta tonic is one of those drinks that looks almost too beautiful to consume — almost. Earthy beet, cooling cucumber, and bright celery form the backbone, while fresh ginger and lemon juice cut right through with a zippy, invigorating kick. A handful of parsley adds a grassy depth that makes this feel genuinely nourishing rather than just pretty. The whole thing gets blended and strained into a silky, jewel-toned liquid that's worlds away from anything you'd find in a cold-press bottle at the store. Because every ingredient here is a whole, unprocessed plant, there's nothing hidden to worry about — just clean, honest produce doing exactly what it's supposed to do. A pinch of turmeric can go in if you want an extra layer of warmth and color, though the beet alone already makes a serious statement. Serve it over ice the moment it's strained and you'll understand why people get obsessed with making their own tonics at home.
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
- 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!