Golden Beet and Tomato Bloody Mary
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.
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.
Calories: 131kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 371mg | Potassium: 478mg | Fiber: 1g | Sugar: 0g | Vitamin C: 22.1mg | Calcium: 22mg | Iron: 1mg