Vegetarian Beet & Lemon Vegetable Tonic
This vibrant, jewel-toned tonic is the kind of drink that makes you feel good just looking at it. Fresh beet gives it that stunning deep magenta color, while cucumber and celery keep things cool and clean on the palate. A hit of fresh ginger and bright lemon juice add just enough zing to wake everything up, and the optional turmeric brings a subtle warmth and an extra layer of wellness appeal. Everything goes into the blender, gets strained through a fine-mesh sieve, and you're left with a silky, pulp-free drink that tastes like it came from a juice bar. It's a genuinely satisfying way to pack a serious amount of fresh produce into a single glass without any fuss. Serve it over ice the moment it's ready and enjoy that gorgeous color before it even has a chance to settle.
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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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