Cocktail with Roasted Beets and Vodka

Name: Cocktail with Roasted Beets and Vodka
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H55M0.000S
Yield: 4 to 6 servings
Ingredients: 3/4 cup sugar; Juice from 2 lemons (1/4 cup); Juice from 2 Meyer lemons (1/4 cup); Juice from 2 limes (1/4 cup); 1 pound rock or kosher salt, for the pan; 3 medium red beets; 8 ounces French vodka; 1 cup ice cubes

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Level: Easy

Total: 1 hr 55 min (includes cooling time)
Active: 20 min

Yield: 4 to 6 servings

Level: Easy

Total: 1 hr 55 min (includes cooling time)
Active: 20 min

Yield: 4 to 6 servings

Ingredients

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Citrus Simple Syrup:

3/4 cup sugar

Juice from 2 lemons (1/4 cup)

Juice from 2 Meyer lemons (1/4 cup)

Juice from 2 limes (1/4 cup)

Beets:

1 pound rock or kosher salt, for the pan

3 medium red beets

Assembly:

8 ounces French vodka

1 cup ice cubes

Directions

For the citrus simple syrup: Preheat the oven to 350 degrees F.
Add the sugar, lemon juices and lime juice to a small saucepan over medium heat. Bring to a low simmer and stir to dissolve the sugar, about 5 minutes. Turn off the heat and set aside.
For the beets: Place a layer of rock or kosher salt in a baking pan. Nestle the beets on top of the salt and bake until soft, about 1 hour. Let cool. Cut off skin and roughly chop.
For the assembly: Place the beets in a blender along with half of the vodka and 2 tablespoons simple syrup. Puree until smooth. Add the remaining vodka and ice cubes and puree again. Serve in coupe glasses.