Beet And Lemon Shrub Food

ROASTED BEETS WITH LEMON

Roasted Beets With Lemon image

Provided by Food Network Kitchen

Time 1h30m

Number Of Ingredients 0

Ingredients

Steps:

Put 2 pounds beets in a baking dish lined with a large sheet of aluminum foil. Sprinkle with 1 tablespoon olive oil, 3 tablespoons water and 1 teaspoon kosher salt. Bring the foil edges together; fold to seal. Roast at 325 degrees F until tender, 45 minutes for small beets and up to 2 hours, 30 minutes for large ones. Let cool. Peel the beets; cut into cubes. Whisk the juice of 1 lemon, 1 1/2 teaspoons sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl; whisk in 3 tablespoons olive oil. Toss with the beets.
TIP: Roasting beets intensifies their sweet, earthy flavor. All they need is a simple vinaigrette.
How to Peel and Juice a Beet

BEET-AND-LEMON SHRUB

Beet-and-Lemon Shrub image

The refreshing sweetened vinegar-based drink called shrub has its roots in the 18th century. For the beet juice, you will need a juicer -- or to visit a juice bar. Recipe courtesy of Russ and Daughters.

Provided by Martha Stewart

Categories Drink Recipes

Time P2DT10m

Yield Makes 6 1/2 cups

Number Of Ingredients 5

Ingredients

5 cups water, divided
2 tablespoons white vinegar
1/2 cup sugar
1 cup fresh beet juice (from 1 1/2 pounds beets)
1 cup fresh lemon juice (from 5 or 6 lemons)

Steps:

Whisk together 3/4 cup water, the vinegar, and sugar until sugar dissolves.
Combine remaining water, the beet juice, and lemon juice, and mix well. Stir in vinegar mixture. Refrigerate 48 hours before using.

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