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.