Wheat 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, almost sweet earthiness, while lemon juice and ginger cut right through it with a zippy, warming kick. Celery and cucumber keep things light and hydrating, and a handful of parsley adds a clean, herby note that ties the whole thing together. A pinch of turmeric can go in if you want an extra layer of golden warmth, though the tonic is delicious either way. Every single ingredient here is naturally free of wheat and gluten — no swaps needed, no label-reading required, just whole produce blended and strained into something genuinely beautiful. The fine-mesh straining step is worth the extra minute; it gives you a silky, juice-bar-quality drink rather than a thick smoothie. Serve it over ice the moment it's ready and that deep jewel color will absolutely stop everyone in the room.
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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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