Recipe courtesy of Jonathan Waxman
Recipe Details
- Level: Easy
- Yield: 4 to 6 servings
- Total Time: 1 hr 55 min (includes cooling time)
- Active Time: 20 min
Nutritional Analysis Per Serving
Serving Size: 1 of 4 servings
- Calories: 310
- Total Fat: 0 g
- Saturated Fat: 0 g
- Carbohydrates: 46 g
- Dietary Fiber: 2 g
- Sugar: 42 g
- Protein: 1 g
- Cholesterol: 0 mg
- Sodium: 594 mg
Citrus Simple Syrup
- 3/4 cup sugar
- Juice from 2 lemons (1/4 cup)
- Juice from 2 Meyer lemons (1/4 cup)
- Juice from 2 limes (1/4 cup)
Beets
- 1 pound rock or kosher salt, for the pan
- 3 medium red beets
Assembly
- 8 ounces French vodka
- 1 cup ice cubes
Instructions
- Prepare the citrus simple syrup: Preheat the oven to 350 degrees F. Add the sugar, lemon juices, and lime juice to a small saucepan over medium heat. Bring to a gentle simmer and stir until the sugar dissolves, about 5 minutes. Remove from heat and set aside.
- Roast the beets: Place a layer of rock or kosher salt in a baking pan. Arrange the beets on top of the salt and roast until tender, about 1 hour. Allow to cool. Remove the skins and roughly chop the beets.
- Blend and serve: Place the beets in a blender along with half of the vodka and 2 tablespoons of the simple syrup. Blend until smooth. Add the remaining vodka and ice cubes, then blend again. Pour into coupe glasses and serve immediately.
