Cheers to the weekend with this nutrient (and vodka) filled Golden Beet and Tomato Bloody Mary. Made with golden beets, yellow heirloom tomatoes, vodka, and all the fixings, these beautiful Bloody Mary’s are delicious, and just what your next brunch party calls for.
Weekends are for many things. I remember, not too long ago when my weekends revolved around a few simple things- my bed, working out, wine, and Netflix.
Life was hard.
Since entering adulthood (aka motherhood), everything has changed. Weekends have shifted into a revolving cycle of cleaning, working, errands, Saturday cartoons, kid-friendly day trips, and the occasional workout. Weekends are now a delicate balance between work and play, family and deadlines, and, yes, sometimes it is hard (for real this time), but most of the time it’s really awesome.
Some weekends, however, I have to take a step back and totally unplug. These weekends (or days) are rare, but for my mental health, I just have to do it. Sometimes this means extra cuddles with my rapidly growing child, other times this means an overnight trip to the ocean.
And then other times it means BRUNCH.
You guys, I love brunch. After all, brunch basically means, eat, drink and be merry with all your favorite family and friends. Ok, maybe not exactly, but that’s definitely my definition.
And brunch wouldn’t be brunch without a Bloody Mary (or mimosa, but we’re doing Bloody Mary’s today).
If you’ve ever had a Bloody Mary it was probably made with tomato juice, maybe some Tobasco sauce for spice, and it was probably red. There is nothing wrong with a traditional red Bloody Mary (in fact, I should make one asap). However, in my never-ending attempt to do things differently I made something a little different.
Don’t worry, same awesome taste, but different.
Inspired by a recipe in Cooking Light magazine, today I have this Golden Beet and Tomato Bloody Mary.
I mean, there are BEETS in there! And we all know how much I love beets.
If you’re worried that it will be thick like a smoothie, don’t be. It’s not. After cooking and processing, the beets and tomatoes are strained to separate the juices from and solid bits. Since beets are sweet, I decided not to add Tobasco sauce, however, I’m sure it would taste fantastic if you wanted that little extra kick!
Golden Beet and Tomato Bloody Mary
- 4 (4 ounce) golden beets
- 1.5 pounds yellow tomatoes
- 4 tbsp lemon juice
- 4 tbsp pickled banana pepper juice
- 2 tsp Worcestershire sauce
- 2 tsp prepared horseradish
- 0.5 tsp ground white pepper
- 0.5 tsp salt
- 6 ounces vodka
- Tonic or soda water - to top
- Banana peppers, celery stalks, golden cherry tomatoes, lime wedges, sliced beets - to garnish
For the Beets
- Boiled Beets- bring a large pot of water to a boil over high heat. Wash beets and remove green tops. Once water is boiling, add the beets to the water and reduce heat to medium-low. Boil beets for 30-60 minutes, or until fork tender. Remove from boiling water to an ice water bath and remove skin. Set aside to cool.
- Roasted Beets- Preheat oven to 400 degrees F. Wash beets and remove the green tops. Wrap each individual beet in aluminum foil and bake for one hour. Remove from the oven and allow to cool until cool enough to handle. Peel beets.
- For the Bloody Mary's
- Cut beets into wedges and transfer to a large, high-speed blender. Add tomatoes and process until smooth. Transfer mixture to a fine wire-mesh strainer over a bowl and allow juice to strain through. Discard solids.
- Add the lemon juice, pickled banana pepper juice, Worcestershire sauce, prepared horseradish, ground white pepper, and salt to the beet and tomato juice mix. Mix well.
For each cocktail
- Fill a cocktail shaker half-full with ice. Add 1.5 ounces vodka and approximately 2/3 cup beet juice mixture. Shake vigorously to combine. Pour mixture into a glass filled with ice and top with either soda water or tonic water, if desired. Garnish each glass with your favorite toppings such as lime and lemon wedges, celery stalks, banana peppers, tomatoes, and beets.