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Author Notes: This is a perfect wintertime margarita. When you want to be enjoying a margarita outside in the sunshine, but can't, this root cellar vegetable version helps soothe the winter blues. One of my favorite restaurants in my hometown has a beet margarita that I love, but since I don't get there enough to order it, I had to recreate it so I could enjoy it at home. Their version uses pickled beet juice, but I've become partial to this freshly juiced version. - Lindsay-Jean Hard
Makes 4 drinks
- 2 medium beets
- 1 lime
- 2 lemons
- 1 orange
- 1 cup blanco tequila
- 1/2 cup Cointreau
- coarse sea salt
- additional lime wedges for garnish
- Using a small sharp knife, remove the peel and pith from the lime, lemons, and orange. Remove the top and bottom of the beets. Chop everything into a few big chunks.
- Blend the beets, lime, lemons, and orange chunks in a blender. Strain well through a mesh strainer, using a rubber spatula to press out the juice. (Or use a juicer.) You should have about 1 cup of citrusy beet juice. (If you don’t, don’t worry, just follow the 2:2:1 ratio for juice:tequila:Cointreau.)
- Add tequila and Cointreau, and mix in a large bowl with ice until chilled. (Or use a shaker and ice, and shake in batches.)
- Rim the glasses with salt. (Spread salt on a small plate. Rub the rims of four rocks glasses with lime wedges. Turn glasses upside down in the salt.)
- Fill glasses with ice and pour in the beetroot margarita blend. Cheers!
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