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August 26, 2019  •
Mocktail Recipes

Pickled Beet Bloody Mary

Author: Marnie Rae

Pickled Beet Bloody Mary


  • 3 pickled beets (I recommend Love Beets’ Mild Vinegar flavor)
  • 1 cup Tomato juice
  • 2 tablespoons pickle juice
  • ¼ cup lemon juice
  • 1 tsp fresh ground black pepper
  • 1 small clove garlic, halved
  • 1 tsp Worcestershire sauce
  • 1 tsp Horseradish
  • Flaky sea salt, to taste


How to cook Pickled Beet Bloody Mary

  1. In a high-speed blender, blend beets, tomato juice, pickle juice, lemon juice, garlic clove, pepper, Worcestershire sauce, and horseradish until smooth.
  2. Fill a glass with ice and pour the Bloody Beet mixture over top.
  3. Garnish with flaky sea salt. Serve and enjoy!
  4. Better: To make it spicy, add 1 chipotle pepper in adobe sauce to the blender before you blend. This will add a delicious smoky heat to the drink.
  5. Best: Garnish with a stick of spicy beef jerky and a 2 deviled eggs skewered on a large toothpick.
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