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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Desi
Hmm well I love so many cheeses! Blue cheese with anything buffalo! I love extra sharp cheddar, parmesan, and anything like pepperjack or monterey jack!
Shannon Stell-Winters
A nice extra sharp cheddar with apple slices, blue cheese on a juicy steak, fresh mozz.
Corisa
I love coopers cheese on a cheese and tomato sandwich !
Leanne T
Right now I am obsessed with Burrata, it is so creamy and delicious!
Sandy Headtke
I just found Habanero Jack which is mighty tasty. It is spicier than Pepper jack so use with caution.
Auntiepatch
My favorite cheese is, I know boring, Jack cheese in eggs or on a cracker.
Liz
Dubliner cheese is my favorite or extra old cheddar with plain butter crackers.
Lily Sheng
My favorite cheese is Brie and I just like to spread it on baguette
Allison
Extra sharp cheddar….on crackers, in sandwiches or just by itself.
JamieK
Brie. I love cutting off a big chunk and eating it by itself. Thanks for the opportunity!
Megan M
I love fresh mozzarella it’s amazing!
natalie @ wee eats
that’s a lot like asking which child you love most…. i think fresh, hand-pulled mozzarella is to DIE for, with some tomato or caramelized onion jam…. heaven.
also, this is such a perfect giveaway because i was just oggling your burrata on instagram this morning thinking, BUT WHERE DOES SHE FIND SUCH HEAVENLY CHEESE? and now i know… lol
Nikki
Love cheese. Hate beets. Literally. I’d rather chew on dryer lint. But I’d drink semi-sweet wine with both LOL
Kim S.
I am SUCH a cheese lover, but my “go to” cheese is usually an extra sharp white cheddar. I love it paired with apples, or on a sourdough grilled cheese or atop homemade tacos!
Jenny B
Blue cheese, and I will eat with anything but I especially enjoy it on pizza, or on bread with honey.
Monique @ Ambitious Kitchen
:) thanks for the link love.
Gerry @ Foodness Gracious
Geez, laying out my fav cheese is like asking which one of kids is the best, I love all cheeses but really partial to some eppoise (sp?) Eat it with a chewy baguette and it’s like heaven…
Jen @JuanitasCocina
I love mozzarella with caprese!
Denise Wilson
Brie with apples!
Corinne
I’m an Italian girl at heart so Parmigiano-Reggiano always tugs at my heart strings. Burrata is a favorite as well. With the first I just eat it in chunks (if I’m not using it in a dish) with the second I love it slathered on a fresh piece of italian bread! yum!
Tieghan
I still have not tried Burrata!! I need to try and find it somewhere because it is all I hear about these days. Plus, it looks incredible! Right now I am all about blue cheese and gouda, but they have always been some of my favorites!
Shannon
wow, i’ve been loving burrata lately, but my hands-down favorite is goat cheese, and i eat it with absolutely anything :)
Heidi Babi
My favorite cheese of all time is Appenzeller, and I like to eat it melted over spaetzle, or red potatoes, or just by itself. Sooooo good. We put it in fondue, too!
suzanne bergeron
I think you would love this blog: http://www.momskitchenhandbook.com/
Katie is an amazing writer/mom/blogger and has a new book out about lunch boxes that is getting me excited about packing lunch! Crazy idea! Thought I’d share with you, you have very similar taste :) Thanks!
Nikki
Definitely blue cheese and some sort of fruit with a citrusy wheat beer.