Recipe courtesy of Jonathan Waxman

Cocktail with Roasted Beets and Vodka

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  • Level: Easy
  • Total: 1 hr 55 min (includes cooling time)
  • Active: 20 min
  • Yield: 4 to 6 servings
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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) 


1 pound rock or kosher salt, for the pan

3 medium red beets 


8 ounces French vodka

1 cup ice cubes 


  1. For the citrus simple syrup: Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.