This Spicy Beet Bloody Mary post is sponsored by Aunt Nellie’s. All thoughts and opinions are my own.
It has been FIVE months since last you saw me here.
I’m ever so sorry, friends, but life got in my way, and the blog had to take a break. Instead I spent the months sweeping up drywall dust, laying wood floors, painting, doing stone work, and everything else that needs to happen when your entire house gets flooded in a hurricane. Then, once the house was liveable, I started helping my husband start a new business, so, things have been…hectic.
So, you know if I am back NOW, it’s for good reason.
I would say a Bloody Mary is a good reason, wouldn’t you?
After the months I had…YESSSS. A good Bloody Mary can cure a lot of what ails you, from a hurricane, to a bad Thursday, to the donut store running out of red velvet before you get there. And, I added BEETS, so you have to assume it’s incredible, because beets are, in and of themselves, incredible.
Now, as much as I adore beets, and all of their earthy sweet goodness, their big doses of vitamins and minerals, and their fiber, but I do not love actually roasting them. This is because ONE – I am lazy. And TWO – Not gonna lie, it’s just because I am lazy. Fortunately I am partnered with Aunt Nellie’s, who has a solution…canned beets. Little glass jars of the best beets, all ready for me to use, and turn into an elixir.
For my Bloody Mary’s, I could certainly have made enough for just one, but who am I kidding? A pitcher can also be for ONE. Besides, this is a recipe that needs to be shared! Spicy, tangy, sweet, salty…it has all the good things. I used Sliced Beets in this version, which is wonderful, but if you want to mix it up, feel free to use the Pickled variety, or, their flavorful Pickled Beets and Onions. I can’t say ANY of the varieties will steer you wrong!
One of the best things about this recipe? Start to finish, you have 2-3 minutes involved. Pop open the jar. Open the juice. Spice, spice, spice, blend, ice, pour, garnish.
- 1 15 ounce jar Aunt Nellie’s Sliced Beets (reserve a few slices for garnish)
- 2 teaspoons horseradish
- 1 teaspoon Worcestershire sauce
- 6 cups tomato juice
- 1 jalapeno, seeded
- ½ teaspoon pepper
- 2-3 teaspoons hot sauce
- ½ teaspoon salt
- 1 teaspoon Old Bay Seasoning
- 12 ounces vodka
- Coarse Salt, to rim glass
- Garnishes, as desired (celery, peppers, pickles, bacon, etc.)
- Place all ingredients into a blender. Blend until smooth.
- Rim glasses with salt. Fill glasses full of ice; pour blended mixture over. Garnish as desired.
I was lucky enough to partner with Aunt Nellie’s to bring you this deliciousness, as they decided that the beet needed a WEEK of it’s own! That’s right, a full week of BEETS! They know, and I know, how versatile this gorgeous red veggie is, and how it can take you from breakfast, to lunch, to even dessert (and now, cocktails!) with only the twist of a lid. Check out their website for lots of great recipes, and visit the #ANBeetWeek hashtag on social media to see all of the other blogger creations from this week. There are some great ones! (Can you say lasagna and panna cotta?)
For more information about each of the seven different varieties of Aunt Nellie’s beets (I have made my Bloody Mary using at least three of them, okay, I lied, FOUR) visit www.AuntNellies.com. They are available in the canned vegetable aisle of most supermarkets, both in jars AND in single serve packs!
Want to try them yourself? Aunt Nellies beets can be found in supermarkets across America. Look for them in the jarred and canned vegetable aisle.
This post sponsored by Aunt Nellie’s. All thoughts and opinions are my own.