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!

Jamie Vespa
This Story Originally Appeared On cookinglight.com

Gallery

Jennifer Causey

Recipe Summary

active:
15 mins
total:
1 hr 15 mins
Yield:
Serves 4 (serving size: about 3/4 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

141 calories; fat 0g; protein 3g; carbohydrates 17g; fiber 5g; sugars 11g; added sugar 0g; sodium 275mg; calcium 0 3% DV; potassium 0 19% DV.
Advertisement
Advertisement