Beet And Lemon Shrub Cocktail Recipes
BEET-AND-LEMON SHRUB COCKTAIL
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
Categories Cocktail Recipes
Time 5m
Number Of Ingredients 5
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
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
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
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
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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- Whisk together 1 cup water, sugar, and vinegar in a large bowl until sugar is dissolved. Stir in beet juice, lemon juice, and remaining 4 cups water. Cover and refrigerate at least 2 days or up to 1 week.
- Combine 1/2 cup beet shrub and vodka, if using, in a mixing glass; fill glass with ice, and stir until frosty. Strain into a large coupe or wine glass. Top with a splash of seltzer, and garnish with lemon wheel.
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