Beet And Lemon Shrub Recipes

BEET-AND-LEMON SHRUB COCKTAIL

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.

BEET-AND-LEMON SHRUB

Steps:

• Whisk together 3/4 cup water, the vinegar, and sugar until sugar dissolves.
• Combine remaining water, the beet juice, and lemon juice, and mix well. Stir in vinegar mixture. Refrigerate 48 hours before using.

ROASTED BEETS WITH LEMON

Steps:

• Put 2 pounds beets in a baking dish lined with a large sheet of aluminum foil. Sprinkle with 1 tablespoon olive oil, 3 tablespoons water and 1 teaspoon kosher salt. Bring the foil edges together; fold to seal. Roast at 325 degrees F until tender, 45 minutes for small beets and up to 2 hours, 30 minutes for large ones. Let cool. Peel the beets; cut into cubes. Whisk the juice of 1 lemon, 1 1/2 teaspoons sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl; whisk in 3 tablespoons olive oil. Toss with the beets.
• TIP: Roasting beets intensifies their sweet, earthy flavor. All they need is a simple vinaigrette.
• How to Peel and Juice a Beet