Brighten your brunch-time beverage with a Bloody that delivers on all fronts: brisk and bold with the perfect dose of briny tang. Not to mention its nutritional boost: Tomatoes and beets are excellent sources of potassium, which helps regulate the body’s fluid balance and keep blood pressure in check. Roasting beets amplifies their sweet, earthy flavor, adding extra depth to our homemade mix (and saving you 200mg sodium over most bottled mixes). We’ll cheers to that!
4 (4-oz.) golden beets; reserve green tops
1 pound halved yellow or Sun Gold tomatoes
3 tablespoons lemon juice
2 tablespoons pickled banana pepper juice
2 teaspoons reduced-sodium Worcestershire sauce
1 1/2 teaspoons prepared horseradish
1/2 teaspoon ground white pepper
1/4 teaspoon celery salt
4 ounces vodka
Added sugars 0g
Calcium 3% DV
Potassium 19% DV
How to Make It
Wash and trim 4 (4-oz.) golden beets; reserve green tops. Wrap beets separately in aluminum foil, and bake at 400°F for 1 hour. Let stand until cool enough to handle. Peel beets; cut into wedges. Place beet wedges and 1 lb. halved yellow or Sun Gold tomatoes in a blender; process until smooth. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids. Add 3 Tbsp. lemon juice, 2 Tbsp. pickled banana pepper juice, 2 tsp. reduced-sodium Worcestershire sauce, 1 1/2 tsp. prepared horseradish, 1/2 tsp. ground white pepper, and 1/4 tsp. celery salt; mix well. Cover and chill 30 minutes. Fill each of 4 glasses with ice and 1 oz. vodka. Top each with 2/3 cup beet juice mixture. Garnish with reserved beet greens, lemon wedges, and additional peeled and sliced beets, if desired.
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