GINGER BEET LEMONADE
This ginger beet lemonade is a great lemonade recipe with a twist! It has a lovely ruby color, sweet taste, and spicy flavor!
Provided by Ruxandra Micu
Categories Drinks
Time 5m
Number Of Ingredients 5
Steps:
- Juice lemons.
- Add beetroot and ginger in your juicer and juice them too.
- Mix the lemon juice with the beetroot and ginger juice. Add water to dilute.
- Add healthy sweetener of choice, to taste.
Nutrition Facts : Calories 41 calories, Carbohydrate 9.6 grams carbohydrates, Fat 0.1 grams fat, Protein 0.3 grams protein
BEST LEMONADE EVER
This is a very refreshing drink!
Provided by Jo
Categories Drinks Recipes Lemonade Recipes
Time 4h35m
Yield 10
Number Of Ingredients 3
Steps:
- In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
- Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.
Nutrition Facts : Calories 144.6 calories, Carbohydrate 38.2 g, Fiber 0.1 g, Protein 0.1 g, Sodium 6.1 mg, Sugar 35.8 g
BEET LEMONADE JUICE
Steps:
- Add two cups water to blender then add beets. Blend and strain the beets
- Add lemon juice, sugar and ice to cup
Nutrition Facts : Calories 300 cal
BEET LEMONADE RECIPE
This lemonade is ridiculously delicious, refreshing, sweet, and it's got just the right kick of lemon. This can be your ideal drink to sip on all summer.
Provided by Anupama
Categories Drinks
Time 12m
Yield 6
Number Of Ingredients 7
Steps:
- Attach the shredding blade to a food processor and shred the beet chunks.
- This would make about 1 cup of shredded beets.
- Add 4 cups of water and process until smooth.
- Strain beet mixture through a sieve into a large bowl, pressing with the back of a spoon to extract as much liquid as possible.
- NOTE: Watch the recipe video to learn how to perform these cooking steps.
- Add beet juice, lemon juice, honey and 2 cups of water into the pitcher. Stir well and then taste.
- Adjust the sweetness, tartness, or water levels to taste. Place in the fridge until well chilled.
- To serve, pour the lemonade over a glass of ice cubes. Enjoy!
- NOTE: Watch the recipe video to learn how to perform these cooking steps.
- ENJOY THIS RECIPE.
Nutrition Facts : Calories 99 calories, ServingSize 1 Serving
BEET LEMONADE
Bold beet lemonade that is quick and easy to make.
Provided by Rae Aflatooni
Categories Drink
Time 5m
Number Of Ingredients 6
Steps:
- Add all ingredients into a large pitcher and stir until well combined.
- Pour over ice to enjoy a little taste of zesty beet goodness.
Nutrition Facts : ServingSize 1 cup, Calories 57 calories, Sugar 10.4 g, Sodium 44.2 mg, Fat 0.2 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 14.4 g, Fiber 1.5 g, Protein 0.9 g, Cholesterol 0 mg
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.
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- In cocktail shaker, mix water, lemon juice and agave and shake well. Add vodka and fill shaker the rest of the way with ice. Shake well for about 30 seconds and strain between 2 cocktail glasses filled with ice.
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- In a good blender, combine the peeled and chopped beet along with the lemon juice and 1 cup of the grape juice. Blend until everything is well combined, about 20-30 seconds.
- Place a fine mesh strainer over a pitcher. Pour the lemon/beet mixture through. Press down on what’s left in the strainer with a spoon to extract as much juice as possible. Discard the beet pulp left in the strainer (or save separately to use for mixing into baked goods!).
- Add another cup of grape juice, 3 cups cold water, and a handful or two of ice cubes. Stir well and serve!
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- Refrigerator Pickled Beets. This easy recipe might not last quite as long as some, but the shorter prep time makes it so worth it. After all, when it’s so quick, you can easily whip up a batch whenever you need to.
- Easy Roasted Beets. Roasting beets has to be my favorite way to enhance their flavor. I find it allows the flavor to deepen, and you won’t lose anything to a boiling liquid.
- Beet Salad with Arugula and Balsamic Vinaigrette. Adding beets to your salad will not only give the dish a pop of color, but also makes the whole thing that much more filling.
- Beet Smoothie. This one might not seem like something that would work, but it does. Between the berries, honey, and yogurt, you’ll be left with just the slightest hint of beet.
- 5-Minute Beet Vinaigrette. Beets are one of the few root vegetables that can be eaten raw. When looking to blend it, as with the smoothie, be sure to dice it up small enough so your blender doesn’t overheat.
- Beet Pickled Eggs. If you’re looking for something to serve for an Easter appetizer, this one’s for you! Pickled eggs have such a great tangy flavor, but let’s be honest, they look a bit boring.
- Golden Beet Salad. If you’re still not convinced that beets will taste like anything other than dirt, I highly recommend trying golden beets. Their flavor is much sweeter and far less earthy than the classic red beet.
- Classic Borscht Recipe. Beet soup has a lot going for it. It’s incredibly healthy, super colorful, and pretty darn cheap to boot. The combination of chicken broth, potatoes, carrots, beans, and seasonings makes this very filling.
- Beet Baba Ganoush Dip Recipe. This bright little dip is typically made using roasted eggplant and tahini paste. It’s a lot like hummus and can be served on a mezze platter alongside other dips and veggies.
- Roasted Beet Hummus. If a dip made using roasted eggplant isn’t your thing, I don’t blame you. It’s a unique flavor that not everyone loves. That’s why I love this hummus recipe.
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Reviews 3Calories 110 per servingCategory Drinks
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