Turn up the “beet” at brunch! A Bloody Mary is a delicious addition to brunch with family and friends. Why not add some delightful flavor and extra nutrients to your festivities with a Roasted Beet Chipotle Bloody Mary?
Adding roasted beets to a classic Bloody Mary offers delicious earthiness and a dash of extra natural sweetness to balance the savory and salty tomato juice. This cocktail or mocktail (eliminate vodka) is like drinking an adult V-8!
Roasting beets for a Beet Bloody Mary is ideal as the roasting process brings out the delicious beet flavor and adds a smoky element. Chipotle Tabasco complements the beet’s earthy sweetness, but if you don’t like heat, add only a few dashes for flavor or eliminate the Tabasco. For extra pizzazz, add a tablespoon (or two) of pickled beet brine to the drink. It’s scrumptious!
If you don’t have time to roast beets, for an easy-prep option use fresh beet juice (although it will change the Bloody Mary texture). Using fresh beet juice in place of roasting and blending beets is an easier option, but the texture becomes more thin. It’s up to you.
Don’t forget to dress up your Bloody Mary with tasty garnishes! The options are unlimited, such as pickled beets, olives, celery, beet greens, pickled asparagus, pickle spears, or raw cauliflower and turnips. For more delicious beet cocktails, try Pretty in Pink: Pickled Beet Dirty Martini.
Roasted Beet Chipotle Bloody Mary Recipe
INGREDIENTS (serves about 4, depending on glass size)
Roasted Beet Chipotle Bloody Mary Mix
2-3 medium roasted red beets
2 cups tomato juice
1 tbsp lime juice
1 tsp Chipotle Tobasco (add 3-4 dashes only for less heat)
2 tsp reduced-sodium Worcestershire sauce (reduce sodium)
1 tsp horseradish
1 tbsp pickle juice or pickled beet brine (optional)
1 tsp smoked paprika
1/2 tsp ground pepper
1/2 tsp celery salt (for mix and rim)
lemon and/lime wedges for rim
to garnish (optional)
pickled beets, celery stalks (celery heart), pickled or raw turnips, pickled or raw asparagus spears, pickle spears, olives, raw cauliflower, lime and/or lime wedges, parsley sprig
Roasted Beet Chipotle Bloody Mary
1 1/2 ounces per glass of chilled vodka
4 ounces (depending on glass size) per glass of Roasted Beet Chipotle Bloody Mary Mix
to make Roasted Beet Chipotle Bloody Mary Mix
Preheat oven to 375 degrees F. Wrap beets in foil and roast about 35-40 minutes, until tender. Beets are cooked when easily pierced with a fork. Remove from oven and open foil to cool. Remove skin by gently rubbing off skin with a paper towel or peeling under cool water. Cut beets in halves or quarters.
In a blender or food processor, blend roasted beets, tomato juice, and lime juice, If you don’t have a high-powered blender and the mixture is still chunky, pour mixture through a fine wire-mesh strainer into a bowl or pitcher; discard solids.
Add Chipotle Tobasco, Worcestershire sauce, prepared horseradish, pickle juice (optional), smoked paprika, ground pepper, and 1/4 tsp celery salt and blend until smooth.
to make Roasted Beet Bloody Mary
Pour celery salt onto small plate.
Rub a lemon or lime wedge on the lip side of each glass.
Roll the outer edge of the lime/lemon-rimmed glass in celery salt.
Fill each glass with ice.
Pour 1 1/2 ounces chilled vodka over the ice.*
Top with 4 ounces (depending on glass size) of Roasted Beet Chipotle Bloody Mary Mix over the vodka and ice.
Garnish with lemon and/or lime wedges, celery stalks, fresh dill, olives, pickle spears, pickled beets, asparagus, cocktail onions, or raw veggies like turnips or cauliflower.
* You may also add 1 1/2 oz vodka with 4 oz Bloody Mary Mix and ice cubes in a shaker cup. Shake and pour.