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
Ingredients
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2
medium beets
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1
lime
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2
lemons
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1
orange
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1 cup
blanco tequila
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1/2 cup
Cointreau
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ice
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coarse sea salt
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additional lime wedges for garnish
Directions
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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.
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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.)
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Add tequila and Cointreau, and mix in a large bowl with ice until chilled. (Or use a shaker and ice, and shake in batches.)
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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.)
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Fill glasses with ice and pour in the beetroot margarita blend. Cheers!
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