Beetroot ‘Bloody Mary’
Serves 8 | prep 15 mins | total time
- sea salt
- 2 lemon wedges
- 3 x 500g bunches raw beetroot
- 1 bunch of celery (about 9 sticks), plus extra to serve
- 50g fresh ginger, peeled
- ¼ tsp turmeric
- ¼ tsp cayenne pepper
- ¼ tsp freshly ground black pepper (or add more, to taste)
- 1 tsp English mustard
- a large pinch of onion granules (optional)
- a large pinch of garlic granules (optional)
- juice of 3 lemons (about 6 tbsp)
- 200ml vodka (optional)
Juice up to 2 hours ahead, cover and chill. Stir well before pouring into glasses.
- First prepare the glasses with a salt and pepper rim. Mix some sea salt and pepper on a plate, then rub a lemon wedge around the rim of 8 high ball glasses; dip them in the mixture and twist to coat.
- Wash the vegetables and top and tail, then halve the beetroot. If you have a juicer (see Kitchen Secret, above), juice the beetroot, celery and ginger in batches, then whisk in the turmeric, cayenne pepper, black pepper, mustard, onion and garlic granules, if using, and the lemon juice, to taste.
- Pour 25ml vodka into each glass, if using. Top with a few cubes of ice – not too many as you don't want it too cold.
- Top with the spiced juice, sprinkle with black pepper and serve with a celery stick 'stirrer'. For a non-alcoholic version, pour the juice over ice and finish as above.
We’ve taken the classic Bloody Mary and supercharged it with aromatic celery and sweet, earthy beetroot juice, which is thought to be a powerful antioxidant. Mustard, cayenne pepper, lemon and fresh ginger add a tangy kick.