Beet Bloody Mary
When developing this recipe, I hoped to make it as approachable as possible. I wanted to celebrate the storage beets and carrots in my own produce drawer, but also keep things flexible for those who don’t have a juicer. For that reason, there are myriad ways to incorporate beets into this bloody mary. For those who have a juicer, follow the instructions below to make your own beet carrot juice. For those who don’t, buy a 16-ounce bottle of beet carrot juice and substitute that for the homemade juice. And if even that option feels a bit out of reach, you can quickly infuse your own vodka for an earthy hint of beet that still celebrates the season. To do that, combine 8 ounces of vodka with 1 large peeled and diced beet to make enough infused vodka for 4 bloody marys. Leave the mixture to infuse for at least 24 hours.
Ingredients
1 pound beets, quartered
½ pound carrots, halved (or quartered if large)
4 cups tomato juice
8 ounces vodka (see note above for beet-infused vodka)
¼ cup fresh lemon juice
3 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
1 tablespoon celery salt
1 teaspoon garlic powder
¼ teaspoon freshly
ground black pepper
8 to 12 spears pickled asparagus and ramps (see below)
Fresh dill, optional
Directions
Using a juicer, press the beets and carrots to make approximately 2 cups of juice.
In a half-gallon mason jar or pitcher, combine the beet carrot juice, tomato juice, vodka, lemon juice, horseradish, Worcestershire sauce, celery salt, garlic powder and black pepper. Stir to combine.
Add ice cubes to four large glasses. Pour the bloody mary mixture over the ice and stir once to chill. Garnish with pickled asparagus and ramp spears as well as any other spring veg or pickled produce.
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