Beets. Lemons. Sugar. Combined into one lip-smacking Beet Lemonade. Have I lost my mind? That’s entirely possible, but most likely not due to this drink.
Who came up with this root vegetable meets citrus elixir? It wasn’t me. No, It was the bunch at Wisconsin Cheese who asked me to photograph cocktails and cheese for their latest issue of Grate, Pair, Share.
You thought I just did photo shoots for my own online magazine? Nah, I spread my foodie love around.
But just to be sure, you have read the summer issue of FoodieCrush magazine, right?
I must admit I had my doubts about trying this Beet Lemonade from the get-go. Kind of like my Smudge whenever she spies some foreign looking object on her plate. That would be a new vegetable and you’re going to try it little lady.
I’m a novice juicer on a time schedule so I went the much easier and far less messy route and let my juicer languish in the pantry while I shopped for beet juice at Whole Foods. I dutifully followed their recipe, still skeptical of this unusual combo and then…I was stunned at the taste.
In a good, very, very, very, very good way. Very.
Did I mention the burrata that good alongside? Ahhhhhhgh. It is my favorite cheese of late hands down. Not that you could tell with my spate of recipes for Nectarine and Burrata Bite Crostini, Quinoa and Burrata Caprese Salad and Burrata and Roasted Asparagus and Tomato Salad.
While the Beet Lemonade and Burrata came in at the top of my dance card and was a good thing to start off the morning, the rest of the afternoon turned into a rosy haze by the time I was finished with the Berry Smash and Gorgonzola, Moscow Mule and Cheddar Blue and Peach Sangria and Gouda.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Beet Lemonade
PrintIngredients
- 1 cup sugar
- 1 ¾ cups water , divided
- 1 cup lemon juice
- ¾ cup beet juice
- Ice
- fresh basil leaves
Instructions
- Prepare the simple syrup: In a saucepan, heat the sugar and 1 ¼ cups of the water over medium heat, stirring frequently until the sugar has dissolved. Cool to room temperature.
- In a pitcher, combine the simple syrup, lemon juice, beet juice, and remaining ½ cup of water. Stir to combine. Taste, and add more water if desired. Serve over ice and garnish with basil leaves.
Let’s just say this is a fine way to start, middle, and end, a photo shoot. Get the recipes here.
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Racheal
It’s a tie for me – I love Brie with just about anything or fresh mozzarella with balsamic and black pepper.
Sarah @ The Chef Next Door
I love just about every kind of cheese, but this summer I’ve really been craving fresh mozzarella!
Katie
Parmesan Cheese is my favorite.
Anne Weber-Falk
Not too long ago I tried a dessert cheese, lemon! It was so good. I would have that every day with nice biscuits. I would also love to have a nice blue cheese on my salads.
Denise Fedor
I LOVE GOAT CHEESE,but can’t afford it! Eat lots of sharp Cheddar.
KL
Asiago, Brie and Blue, maybe more, it is hard to pick one fav!!
Noel
I love blue cheese – all types – in salads.
Karen D
I love a quality blue served with pears
Ellen M.
My favorite cheese is aged Manchego. It doesn’t need any accompaniment (except maybe a glass of wine!). Thanks for a delicious giveaway!
Katrina @ Warm Vanilla Sugar
I love Gruyere the best and eat it in Fondue!
Deb V
Blue cheese salad dressing
Dawn
Right now I’m loving fresh mozzarella and eating it with fresh tomatoes and basil.
Shelly
I love pepperjack cheese and I love to eat it on sandwiches.
Cori
I love Manchego cheese with red wine. My husband and I enjoy it on stay at home date nights .
Daniela
There are way too many to name, and it depends on my mood, but I love brie and goat cheeses
Lori @ RecipeGirl
Fave cheese: BURRATA, hands down! And hey, I need to tell you how much I love the idea of BEET LEMONADE!!! When I do my juice cleanses, the beet juice is my absolute favorite juice of the day.
Jeanne ODonnell
Well, I haven’t met a cheese I don’t like yet, but I would say my fave would be pepperjack.
Nancy E
With so many wonderful cheeses , how can anyone only like one! I love all cheeses and really can’t choose a favorite.
Norma @ Allspice and Nutmeg
I love so many kinds of cheese but when feta is on the table I usually choose the feta. Brie is a close second.
Karen
I pretty much love any spicy cheese with crackers or brie with pita chips!
JC Carter
Aged Cheddar, or a creamy goat cheese. I love them with wine and salad respectively. BUt i love all cheeses, i’m pretty positive i eat cheese multiple times a day every. single. day.
Meg Hobbs
I’ve been enjoying a lot of burrata lately too, after I had it on crostini with speck, dried figs, local honey, and zucchini ribbons at a restaurant here in Nashville. I bought some and have been experimenting. The other day it was Sea Salt Pita crackers (from Townhouse-yummy), burrata, pineapple-rum chutney, and toasted pecans. Another cheese obsession-Mirabo.
Elizabeth G.
I love Mozzarella cheese in lasagna!
Averie @ Averie Cooks
I love beets! When I juice, my fave juice is beet juice – with a little carrot or apple and ginger.
Fave cheese – hmmm. Brie. Melty and warm with crackers. And wine :)
grace
pepper jack, and EVERYTHING.