Beet, Citrus and Ginger Cocktail

Original Recipe

For the simple syrup:

1 cup coarsely chopped, fresh ginger
1 cup water
1 cup natural cane sugar

For the cocktail:

9 oz vodka
3-5 medium beets, scrubbed and quartered (or find beet juice at the local grocery or juice shop)
6 limes, supremed and halved
3 oranges, supremed and quartered
6 ounces ginger simple syrup
Dash of Angostura, orange, or other preferred bitters
Sparkling water
Crushed ice

First, make the ginger simple syrup. Combine the ginger, water, and cane sugar in a small sauce pan. Bring to a boil, covered, then reduce heat to low and simmer for 1/2 hour. Strain the contents and set the simple syrup aside to cool. (Place it in the fridge to speed the process up.)

Run the beets through your juicer until you have 6 ounces of beet juice. Measure that out, and set aside. Run the limes and oranges through. Pour the citrus juices into a tall pitcher. Add the beet juice, 9 ounces vodka, 6 ounces of ginger simple syrup, and a few generous dashes of your favorite bitters. Stir.

Add a small handful of crushed ice to each of 6 glasses. Fill the glasses about halfway with the cocktail mix, and top with a few ounces of sparkling water. Enjoy!

 

 

Roasted Beet Pasta with Dill

Original Recipe

INGREDIENTS
  • 1 tablespoon olive oil
  • 1/2 pound red beets
  • 8 ounces whole wheat fettuccine pasta (store bought or homemade)
  • 1/4 cup heavy cream
  • 3 tablespoons lemon juice
  • 1/4 cup pasta water
  • 2 tablespoons fresh dill, plus extra for topping
  • 1/4 teaspoon salt
  • Toasted walnuts, for topping
  • Feta, for topping
INSTRUCTIONS
  1. Preheat oven to 375˚. In a roasting pan, toss beets with olive oil and sea salt. Cover the pan with foil and place in the oven. Roast for around one hour- until beets are tender. Remove from the oven and let cool enough to handle beets. Peel the beets and cut into chunks.
  2. While beets are cooling, cook pasta according to directions. Drain and place in a bowl.
  3. In a blender, combine beets with heavy cream, lemon juice, 1/4 cup pasta water, dill, and salt. Puree until mostly smooth. Taste and add more salt if desired.
  4. Add the beet puree to the pasta and toss until the pasta is well coated, adding more pasta water if desired to thin out the puree. Top the pasta with crushed toasted walnuts, feta, and dill if desired.