Beetnik Martini Recipes

CLASSIC MARTINI

Classic Martini image

Provided by Geoffrey Zakarian

Time 5m

Yield 1 serving

Number Of Ingredients 3

Ingredients

1 olive plus 1/2 ounce olive brine
1 dash dry vermouth
3 ounces gin, such as Plymouth, frozen

Steps:

Shake the olive brine extra cold with large ice in a cocktail shaker. In a chilled Nick and Nora glass, drop in a dash of vermouth and coat the inside of the glass to season it. Strain the olive brine into the glass. Fill with frozen gin of choice. Add 1 olive on a crystal pick and serve.

BEETNIK MARTINI

Beetnik Martini image

If juicing sounds too healthy for you, may we suggest adding booze? The beets turn the vodka a fantastic shade of pink, and ginger adds a flavorful kick.

Yield Makes 12 servings

Number Of Ingredients 7

Ingredients

6 medium red beets (about 2 1/2 pounds), scrubbed, trimmed
1 750-milliliter bottle vodka
3/4 cup sugar
2 tablespoons grated peeled ginger
3 ounces fresh lemon juice
3 ounces fresh lime juice
12 lemon slices

Steps:

Cook beets in a large saucepan of boiling water until tender, 1-1 1/4 hours. Drain; let cool slightly. Peel and slice. Combine warm beets and vodka in a large 1 1/2-quart jar (save vodka bottle to store finished product). Cover; chill for at least 5 days and up to 1 week. Strain into a medium bowl; discard beets. Pour beet vodka back into reserved bottle. Cover and chill.
Bring sugar, ginger, and 3/4 cup water to a boil in a small saucepan, stirring to dissolve sugar. Let cool. Strain ginger syrup into a medium jar; discard ginger. Cover and chill. DO AHEAD: Beet vodka and ginger syrup can be made 1 month ahead. Keep chilled separately.
For each cocktail, combine 2 ounces beet vodka, 1/2 ounces ginger syrup, 1/4 ounce lemon juice, and 1/4 ounce lime juice in a cocktail shaker filled with ice. Shake vigorously until cocktail shaker is very cold. Strain drink into a coupe or Martini glass. Float a lemon slice on top.

TYLER FLORENCE'S PICKLED BEET MARTINI

Tyler Florence's Pickled Beet Martini image

Based on a cocktail from Tyler Florence's book, Dinner at My Place. I love martinis and I adore beets! This has a very strong beet flavor, so I recommend this only to serious beet-lovers!

Provided by mersaydees

Categories Beverages

Time 7m

Yield 2-4 serving(s)

Number Of Ingredients 5

Ingredients

8 ounces pickled beet juice
6 ounces vermouth
6 ounces vodka
2 ounces aquavit
pickled beet, on skewer, for garnish

Steps:

Place martini glasses in the freezer or fill them with ice.
Fill a cocktail shaker with ice.
Add beet juice, vermouth, vodka, and aquavit to shaker.
Remove any ice from glasses. Shake and pour drink through a strainer into glasses.
Garnish with skewered baby beets.

Nutrition Facts : Calories 208.1, Sodium 0.9

BEETNIK CAKE

Beetnik Cake image

This cake is simply great with the odd ingredient of beets. It goes in the oven pink and comes out a nice rich beige color. It's a great way to use up those extra beets you have from your garden. I often ice it with a cream cheese icing.

Provided by Tammy

Categories Desserts Cakes Spice Cake Recipes

Time 1h10m

Yield 15

Number Of Ingredients 12

Ingredients

1 cup vegetable oil
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
2 cups shredded beets
1 (8 ounce) can crushed pineapple, with juice
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon ground allspice
1 teaspoon salt

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a large bowl, mix together the vegetable oil and sugar until well blended. Beat in the eggs, one at a time, then stir in the shredded beets and pineapple with juice. Combine the flour, baking powder, baking soda, cinnamon, allspice and salt; stir into the beet mixture until just incorporated. Spread the batter evenly into the prepared pan.
Bake for about 45 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean. When cool, frost as desired, or eat plain.

Nutrition Facts : Calories 360.3 calories, Carbohydrate 50.3 g, Cholesterol 49.6 mg, Fat 16.2 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 2.7 g, Sodium 320.4 mg, Sugar 30.2 g

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Cook beets in a large saucepan of boiling water until tender, 1–1¼ hours. Drain; let cool slightly. Peel and slice. Combine warm beets and vodka in a large 1½-qt. jar (save vodka bottle to store finished product). Cover; chill for at least 5 days and up to 1 week. Strain into a medium bowl; discard beets. Pour beet vodka back into reserved bottle. Cover and chill.
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