Beet And Lemon Shrub Cocktail Recipes

BEET-AND-LEMON SHRUB COCKTAIL

Beet-and-Lemon Shrub Cocktail image

Rich, salty trout roe is delicious with this sweet-and-sour beet-and-lemon shrub cocktail. Recipe courtesy of Russ and Daughters.

Provided by Martha Stewart

Time 5m

Number Of Ingredients 5

Ingredients

6 1/2 cups Beet-and-Lemon Shrub
12 ounces vodka
Ice
24 ounces seltzer
12 wedges pickled green tomato, for garnish (from 3 to 4 pickled green tomatoes)

Steps:

Mix together shrub and vodka.
Fill twelve 8-ounce glass with ice, and add shrub mixture. Top off with seltzer, and garnish with pickled green tomatoes.

BEET-AND-LEMON SHRUB

Beet-and-Lemon Shrub image

The refreshing sweetened vinegar-based drink called shrub has its roots in the 18th century. For the beet juice, you will need a juicer -- or to visit a juice bar. Recipe courtesy of Russ and Daughters.

Provided by Martha Stewart

Categories Drink Recipes

Time P2DT10m

Yield Makes 6 1/2 cups

Number Of Ingredients 5

Ingredients

5 cups water, divided
2 tablespoons white vinegar
1/2 cup sugar
1 cup fresh beet juice (from 1 1/2 pounds beets)
1 cup fresh lemon juice (from 5 or 6 lemons)

Steps:

Whisk together 3/4 cup water, the vinegar, and sugar until sugar dissolves.
Combine remaining water, the beet juice, and lemon juice, and mix well. Stir in vinegar mixture. Refrigerate 48 hours before using.

BEET SALAD WITH LEMON DRESSING

Beet Salad with Lemon Dressing image

I was looking for a recipe for pickled beets and saw one with lemon instead of vinegar. I immediately thought of making a tabbouleh-inspired salad with beets instead of tomatoes. -Ann Sheehy, Lawrence, Massachusetts

Provided by Taste of Home

Categories Lunch

Time 1h30m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

3 medium fresh beets (about 1 pound)
1 cup finely chopped English cucumber
6 green onions, thinly sliced
1/2 cup shredded carrot
1/2 cup chopped sweet yellow or red pepper
1/4 cup finely chopped red onion
1/4 cup finely chopped radish
3/4 cup minced fresh parsley
DRESSING:
3 tablespoons olive oil
2 teaspoons grated lemon zest
3 tablespoons lemon juice
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Preheat oven to 400°. Scrub beets and trim tops. Wrap beets in foil; place on a baking sheet. Bake until tender, 1-1/4 - 1-1/2 hours. Cool slightly. Peel beets and cut into cubes., Place remaining vegetables and parsley in a large bowl. Whisk together dressing ingredients; toss with cucumber mixture. Gently stir in beets.

Nutrition Facts : Calories 116 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

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