Bold smoky and citrus flavors with stunning golden beet flair, this margarita is uniquely delicious. Mezcal, tequila's smoky "sister," adds an epic campfire flavor combined with a sweet earthy golden beet juice, refreshing orange juice, and a KAPOW kick of hot pepper. BONUS: Fresh orange juice and golden beet juice provide some delicious Vitamin C, so why not get some extra vitamins with your cocktails!
Not a fan of beets? This Beeta-Rita cocktail may change your mind. Golden beets (the blonde version of the crimson red beet) create a delightful yellow color and offer the same sweet and earthy taste as red beets (without the mess). There are many varieties and types of beets. Some beets are white and others red. There are even pink and white striped beets (Chioggia Beets). Golden beets are delightful to add to drinks for both their taste and gorgeous yellow hue.
Many drinks are loaded with sugar, but this cocktail utilizes the natural sweetness from vegetables and fruits, like beets and oranges. Juicing fresh golden beets and oranges creates a refreshingly sweet and earthy flavor. Add smoky mezcal and a kick of jalapeño heat for an absolutely winning combo. Plus – for an added sweetener, scrumptious kumquat liqueur by FAIR is the perfect addition with its perfectly balanced kumquat taste. Kumquat liqueur offers a more natural sweet flavor than sugars or simple syrups with a vibrant tart and sweet kumquat flavor. Yum!
There are many ways to serve margaritas, but this one is best served on the rocks with a coarse salt rim (or sugar for a salty and sweet combo) and topped with extra jalapeños! For a MOCKTAIL version, add all ingredients sans mezcal (The virgin BEETA-RITA won’t have the same smoky flavor unless you have a smoker and can smoke the beets and oranges.) and add extra lime juice.
Like using fresh orange juice, this recipe is best with fresh beet juice. If you don’t have a juicer, you can make your own golden beet juice by blending 2-3 golden beets (washed and peeled) with a 1/4 cup water (add more if needed) to create a beet puree. After pureeing beets, use a fine-mesh sieve to squeeze out the liquid. You can also use a cheese or nut cloth. Use the beet liquid/juice for this recipe and save the remaining beet pulp to add to smoothies. The beet is edible from root to leaf, and the pulp is a great source of fiber. Leftover beet pulp can be frozen for a quick go-to for smoothies during the week.
Did someone ask for more deliciously unBEETable cocktails? You got it! Here are four must-try beet cocktails:
GOLDEN BEET, ORANGE, MEZCAL, AND JALAPEÑO BEETA-RITA (MARGARITA)
INGREDIENTS (serves 1-2)
4 oz fresh golden beet juice*
4 oz fresh orange juice
2 oz fresh lime juice (save a lime slice for jar rim)
2 oz mezcal
1.5 oz FAIR Kumquat Liqueur
3-4 jalapeños, muddled (add more for extra heat)
ice for shaker and mason jar
salt or sugar for rim
*The Golden Beet variety may not be accessible in markets year round, so if you can’t locate this yellow beet, substitute with red beets. However, the color will change, but the taste will be just as lovely.
DIRECTIONS
With a lime wedge, rub mason jar around the rim. Rim with salt or salt/sugar combo. In a shaker, combine beet juice, orange juice (we juiced both beets and oranges in a juicer), lime juice, muddled jalapeño slices, mezcal, FAIR Kumquat Liqueur and ice cubes. Shake! Strain into mason jar (or margarita glass) over fresh ice or serve straight up. Garnish with a lime wedge. Add extra jalapeño slices in glass for added heat.
If you want a straw, don’t forget to add Hay Straws or other re-usable straws to your drink because Mother Earth needs love too. ❤️
STILL THIRSTY?
