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
coarse sea salt
additional lime wedges for garnish
In This Recipe
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!