Beet Bloody Mary

Serves:
6-8 drinks
Prep Time:
Total Time:
beet bloody mary
Print Recipe

Rate This Recipe

Just a moment please...

Helpful Equipment:

Blender

Did you make this?

Instagram logo

Snap a photo and tag @macheesmo so I can see your work.

These bright red Bloody Mary cocktails get their color from sweet roasted beets and a little spice from hot sauce and horseradish!

Ingredients

Beet Bloody Mix:

3 medium beets, roasted
3 cups tomato juice
2 tablespoons pickle juice
1 lemon, juice only
1 tablespoon Worcestershire sauce
1 teaspoon horseradish
1 teaspoon hot sauce
1/2 teaspoon celery salt
Salt, to taste

Bloody Mary:

3 ounces chilled vodka
3-4 ounces bloody mary mix
Ice
Olives, garnish
Pickle slices, garnish
Celery stalk, garnish

Instructions

1) Cut the ends off the beets and roast them on a baking sheet for an hour at 350 degrees F. Let the beets cool slightly, then peel and cube into 1/2 inch slices.

2) Add roasted beets to a blender with one cup of tomato sauce. Pulse until beets are completely liquified. Then add other mix ingredients and blend on high until smooth. Season with salt to taste.

Store mix in the fridge in an air tight container for two weeks. Shake before using.

To make a drink, pour 2-3 ounces of vodka in a glass with ice. Pour in mix and garnish with celery stick, pickles, and olives.

This delicious recipe was brought to you by Macheesmo. Read the full post at https://wp.me/pkSYO-bqV.