Beet Bloody Mary

Beets add a beautiful magenta color and a natural sweetness to this classic brunch drink.

Serves: 8Prep: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 8


  • 2 cups beets, peeled and cooked
  • 4 cups tomato juice
  • 1⁄2 cup lemon juice
  • 1⁄2 cup pickle juice
  • 3 tablespoons Worcestershire Sauce
  • 1 tablespoon prepared horseradish
  • 1 tablespoon hot sauce
  • 16 ounces vodka, chilled
  • Lemon slices
  • Celery salt
  • Pickled beet slices
  • Celery sticks


  • In a blender or food processor blend beets, tomato juice, lemon, pickle juice, Worcestershire sauce, horseradish and hot sauce until well blended and smooth. Keep refrigerated until ready to use.
  • When making, rub a lemon slice on half of the rim of a pint glass. Dip in celery salt.
  • Fill the glass with ice. Add 2 ounces vodka, top with bloody Mary mix; stir to combine. Garnish with a celery stick and a pickled beet if desired.
  • Refrigerate leftovers.