Beet Bloody Mary | CUESA

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm | SF

Jack London Square Farmers Market »

Sun 10am–3pm | Oakland

Mission Community Market »

Thu 4pm–8pm | SF

Beet Bloody Mary

Source:

Jessica Goldman Foung, Sodium Girl’s Limitless Low-Sodium Cookbook

This recipe was demonstrated for CUESA’s Market to Table program on March 30, 2013.

Makes 10 servings

INGREDIENTS

4 large celery stalks, with extra stems as garnish
2 small red beets, peeled and stems removed
1½ red bell peppers, seeds and stems removed
4 cups no-salt-added tomato puree (one 24-ounce jar has a little more than 3 cups, so you can always fill the jar with 1 cup water and shake to loosen the leftover tomato puree to make 4 cups)
1 to 2 teaspoons prepared low-sodium horseradish
1 to 2 teaspoons freshly ground black pepper
2 teaspoons smoked paprika
½ to 1 teaspoon cayenne pepper
2 lemons    
1 tablespoon white wine vinegar

PREPARATION

1.    If you are using a juicer, juice the celery, beets, and bell peppers. Place the liquid in a pitcher or large mixing bowl and add the tomato puree.

2.    If you are using a blender, put the celery, beets, bell peppers, and tomato purée in a blender. Pulse until you have a vegetable smoothie. Then make a sturdy pouch out of some folded cheesecloth and, over a pitcher or large bowl, carefully pour the blended veggies into it. Gather the cheesecloth at the top to close and then squeeze. Really squeeze, many times, until all the juice runs out of the cheesecloth and all you have left inside is dry veggie pulp. If you don’t have cheesecloth, you can also pour the veggie smoothie into a fine-mesh sieve and use a wooden spoon or the bottom of a ladle to press down on the purée, squeezing the juice through until you have strained every bit into the pitcher or bowl. Set all your vegetable scraps aside.

3.    Now that you have your vegetable juice, add 1 teaspoon of the horseradish, 1 teaspoon of black pepper, the smoked paprika, cayenne pepper, juice from 1 lemon, and vinegar to the pitcher or bowl. Whisk together and taste, adjusting spices (oh hello, horseradish and pepper!) according to your cocktail preferences. I like mine spicy!

4.    Place your pitcher or bowl in the refrigerator to chill for 15 minutes to 2 hours.

5.    When you’re ready to serve, fill glasses with ice. If you would like your virgin Bloody Mary made alcoholic, add a vodka of your choice. Pour the Bloody Mary mixture over the ice and add a celery stalk for garnish. Cut the remaining lemon into wedges and offer them to guests for an extra citrus kick. Finally, stir, sip, and savor.

Sodium Count: Celery: 51 mg for 1 large stalk; Beets: 64 mg for 1 beet; Canned tomato puree: 15 mg per ½ cup depending on brand; Prepared horseradish: 20 mg per teaspoon depending on brand

 

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »