BEET MARGARITA – SO WORTH A TRY!
We first discovered this margarita at Light Bistro in the trendy Ohio City in Cleveland, Ohio. There were two of us – one a beet lover and one – well – not so much. The consensus? DELICIOUS! Sweet and Tangy and smooth as could be. This could be a game changer for folks who’ve always hated beets.
Beet Margarita Recipe
1.5 oz Tequilla (they used Jose Cuervo – but we love Leyenda del Milagro Select Barrel Reserve Silver)
.5 oz Triple Sec
1 oz Roses Lime Juice
.5 oz Lemon Juice (increase/decrease lime and lemon juice to taste)
.5 oz Roasted Beet Puree (see recipe below)
Mix ingredients in a shaker with ice and pour directly into a martini glass.
Note: Other recipes call for orange juice, cilantro syrup, muddled oranges and agave nectar. Some use a salted rim and some a sugared rim. Some serve the margarita in a traditional glass over ice. Be brave – be bold – be beetiful!
Roasted Beet Puree
Preaheat oven to 400 degrees
Using Fresh Beets:
Remove greens (cut them off close to the beet)
Wash beets to remove any loose dirt
Wrap each beet in foil and place in 400 degree oven
Cook beets for 45 minutes
Remove the foil wrapped beets and let them cool to the touch by running them under cold water. Skin should peel off easily.
Discard skins and use a food processor or blender to puree the beets (as smooth as you can get them).
If you are adverse to beets, be sure to use cheese cloth or a chinois strainer to drain juice and avoid beet particles in your cocktail. If you’re a beet lover, you might enjoy the little bit of thickness from the puree, especially if you are pouring your margarita over ice.
Follow recipe above and mix, pour and drink. BEETlicious!