Beet Bloody Mary

Lately, I've been thinking a lot about what society deems acceptable.  Mostly in terms of drinking.  Maybe this is just because I've moved back to Utah - a state notorious for it's whacky liquor laws - but really, everywhere has arbitrary rules about what's allowable and what's not.

Like, why is it ok to drink a beer in the middle of the day if you're on the mountain skiing but not at you kitchen table?  Unless it's a holiday, then it's ok.  And why can you drink vodka in the morning or champagne but not beer or wine?  What's so magical about 5 o'clock?

I may not understand the reasoning behind it, but I do know that you can drink a beet bloody mary in the morning or early afternoon with brunch.  You can even have a few if you want!

If you like the flavor of fresh beets, this is for you!  It still has the signature tomato juice to it, but it's much more muted in combination with the beets.  Adjust the amounts of other ingredients as much as you like to make it spicier or milder and drink up!

BEET BLOODY MARY (makes 4)
3 medium beets, roasted
3 c. tomato juice
2 Tbsp. pepperoncini juice
juice from 1/2 lemon
1 Tbsp. pepper
2 tsp. worcestershire sauce
1 tsp. horseradish
1/2 tsp. garlic
6 oz. vodka
celery and pepperoncini for garnish

1.  In a food processor, blend together beets, tomato juice, lemon juice, pepper, worcestershire sauce, horseradish and garlic until smooth.

2.  Fill 4 glasses with ice.  Pour 1 1/2 oz. vodka into each glass then fill the rest of the way with the beet mixture.  Garnish with celery and pepperoncini.

Pin It