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Gallery Beet Bloody Marys Credit: Con Poulos Recipe Summary prep: 15 mins total: 2 hrs 15 mins Servings: 8
Ingredients Ingredient Checklist 10 ounces cocktail tomatoes, halved (1 3/4 cups) 3 celery stalks, chopped (about 1 1/4 cups), plus inner stalks with leaves for serving 24 ounces pure beet juice, such as Lakewood or Biotta (3 cups) 4 ounces fresh lemon juice (1/2 cup), plus wedges for serving 2 teaspoons Worcestershire sauce 2 teaspoons hot sauce, such as Cholula, plus more for serving 1 to 2 tablespoons freshly grated or prepared horseradish Flaky sea salt, such as Jacobsen, and freshly ground pepper Vodka, chilled, for serving (optional)
Cook’s Notes Vegan Worcestershire sauce may be used for a vegetarian version.
Gallery Beet Bloody Marys Credit: Con Poulos
Recipe Summary prep: 15 mins total: 2 hrs 15 mins Servings: 8
Gallery
Beet Bloody Marys Credit: Con Poulos
Beet Bloody Marys
Credit: Con Poulos
Beet Bloody Marys
Recipe Summary prep: 15 mins total: 2 hrs 15 mins Servings: 8
Recipe Summary
prep: 15 mins total: 2 hrs 15 mins
Servings: 8
prep: 15 mins
total: 2 hrs 15 mins
prep:
15 mins
total:
2 hrs 15 mins
Servings: 8
8
Ingredients
Ingredients
- 10 ounces cocktail tomatoes, halved (1 3/4 cups) 3 celery stalks, chopped (about 1 1/4 cups), plus inner stalks with leaves for serving 24 ounces pure beet juice, such as Lakewood or Biotta (3 cups) 4 ounces fresh lemon juice (1/2 cup), plus wedges for serving 2 teaspoons Worcestershire sauce 2 teaspoons hot sauce, such as Cholula, plus more for serving 1 to 2 tablespoons freshly grated or prepared horseradish Flaky sea salt, such as Jacobsen, and freshly ground pepper Vodka, chilled, for serving (optional)
Directions
Purée tomatoes, celery, and 1 cup beet juice in a blender until very smooth. Strain through a fine-mesh sieve, pressing on solids to extract all of liquid (you should have about 2 cups); discard solids. Transfer to a pitcher. Stir in remaining 2 cups beet juice, lemon juice, Worcestershire, hot sauce, 1 tablespoon horseradish, and 1/4 teaspoon pepper.
Taste; stir in more horseradish as desired. Cover and refrigerate until cold, about 2 hours, or store in an airtight container up to 5 days (or freeze up to 1 month).
To serve, pour beet mixture into highball glasses filled with ice. Stir 1 1/2 to 2 ounces vodka into each serving (or pour on top as a floater), if using. Garnish with celery stalks, lemon wedges, hot sauce, more pepper, and salt; serve immediately.
Cook’s Notes Vegan Worcestershire sauce may be used for a vegetarian version.
Cook’s Notes
Vegan Worcestershire sauce may be used for a vegetarian version.
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All Reviews for Beet Bloody Marys
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All Reviews for Beet Bloody Marys
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
