1 pound medium beets (without tops)
1 tablespoon olive oil
1 teaspoon fine salt
2 cups tomato juice
1/4 cup chopped fresh dill (loosely packed)
3 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
1 tablespoon prepared horseradish (not creamed horseradish)
3/4 teaspoon lemon pepper
1 medium garlic clove
Hot sauce, to taste
24 ounces aquavit (see headnote)
6 ounces dill havarti cheese, cut into cubes
2 dill pickles, cut crosswise into 1-inch thick slices
8 pickled cocktail onions
Steps to Make It
-
Gather the ingredients. Preheat the oven to 400 F.
-
Wrap each beet tightly in foil, adding a drizzle of the olive oil and a generous pinch of salt to each packet. Place beets on a baking sheet and bake until a paring knife can pierce easily through the beets, about 1 hour.
-
Unwrap beets and let them stand until cool enough to handle. Slip the skins off the beets with your fingers under cool running water. You can do this with kitchen gloves to avoid staining your fingers, if desired.
-
Cut the beets into 1-inch chunks. Put 2 cups (about 12 ounces) of the beet chunks in a blender. Reserve remaining beets for garnish.
-
Add the tomato juice, dill, lemon juice, Worcestershire sauce, horseradish, lemon pepper, and garlic to the blender and blend until completely smooth. The mixture will be thick but pourable. Taste and add hot sauce until the mixture is as spicy as you like it.
-
Fill tall cocktail glasses with 1 cup of ice cubes each glass. Add 1/2 cup of the bloody Mary mix to each glass. Add 3 ounces of aquavit to each glass and stir to combine.
-
Using eight 5 to 6-inch cocktail picks, skewer leftover roasted beets, cheese cubes, pickle slices, and pickled onions and balance a skewer on top of each glass.
Variations
To substitute dried dill for fresh, use 1 tablespoon dried dill and then let the bloody Mary base stand at room temperature for 1 hour to allow the dried dill flavor to bloom.
php
a:7:{i:0;a:4:{s:4:"name";s:8:"Calories";s:8:"quantity";s:3:"250";s:4:"unit";s:4:"kcal";s:11:"description";s:0:"";}i:1;a:4:{s:4:"name";s:7:"Protein";s:8:"quantity";s:2:"10";s:4:"unit";s:1:"g";s:11:"description";s:0:"";}i:2;a:4:{s:4:"name";s:13:"Carbohydrates";s:8:"quantity";s:3:"250";s:4:"unit";s:2:"mg";s:11:"description";s:0:"";}i:3;a:4:{s:4:"name";s:5:"Sugar";s:8:"quantity";s:3:"605";s:4:"unit";s:2:"mg";s:11:"description";s:0:"";}i:4;a:4:{s:4:"name";s:4:"Salt";s:8:"quantity";s:2:"51";s:4:"unit";s:1:"g";s:11:"description";s:0:"";}i:5;a:4:{s:4:"name";s:6:"Energy";s:8:"quantity";s:4:"1870";s:4:"unit";s:2:"kJ";s:11:"description";s:0:"";}i:6;a:4:{s:4:"name";s:3:"Fat";s:8:"quantity";s:2:"58";s:4:"unit";s:1:"g";s:11:"description";s:0:"";}}
a:5:{i:0;a:2:{s:5:"title";s:23:"Gather the Ingredients";s:4:"text";s:88:"Gather all ingredients and measure them out before starting the recipe.
";}i:1;a:2:{s:5:"title";s:24:"Prepare the Oven and Beets";s:4:"text";s:110:"Preheat the oven to 400°F. Wrap each beet tightly in foil with olive oil and salt, then place on a baking sheet.
";}i:2;a:2:{s:5:"title";s:21:"Peel the Roasted Beets";s:4:"text";s:107:"Once cool, unwrap beets and peel the skins off under cool running water to avoid staining your hands.
";}i:3;a:2:{s:5:"title";s:18:"Blend the Ingredients";s:4:"text";s:125:"Cut beets into chunks, blend with tomato juice, dill, lemon juice, Worcestershire sauce, horseradish, lemon pepper, and garlic until smooth.
";}i:4;a:2:{s:5:"title";s:20:"Serve the Cocktail";s:4:"text";s:123:"Fill glasses with ice, pour in the beet mix, add aquavit, and stir. Garnish with skewered beet, cheese, and pickles.
";}}Drinks & Cocktails, Breakfast & Brunch, Recipes By Course
European Food
Recipes by Occasion
