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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sarah k.
I love cream cheese in white chocolate cheesecake
Jim Kottke
Colby cheese on grilled cheese sandwiches
Sue R
Sharp Cheddar with pretzels and Spotted Cow!
Denise D
I am a true blue Feta Cheese lover….Also love smoky flavors too… :)
Kimberley M.
My favorite cheese is asiago. I take egg noodles and mix them with shredded asiago cheese and butter. YUM!
Missy M
mozzarella pearls with an aged balsamic drizzle
Liz
Dubliner with butter crackers.
I WIlkerson
I should add that I love local cheeses with beer!
Kelli W.
My favorite cheese is colby jack and I like to eat it by itself or with crackers and bologna.
I WIlkerson
I love Gruyere–and just about anything else!
Gina Guthrie
Aged gouda and a glass of wine!
sarah k.
I love Parmesan cheese, I could put that on most things especially pasta.
natalie g
My favorite cheese is smoked mozzarella and I love to eat it with crackers or use it when cooking Italian food.
kesha
I love sharp cheddar with zesta crackers and mayo
Meryl
I love extra aged Parmigiano Reggiano with pasta dishes, salads, and on its own.
Lou
My favorite is extra sharp cheddar, and I like it on a grilled cheese sandwich with pumpernickel bread and tomato slices. It’s also great with crackers.
Urban Wife
Brie with crackers!
Kate D.
My favorite cheese is smoked gouda & I love it just with crackers.
Carolyn G
I love Gruyere cheese with heirloom tomatoes out of the garden. I grill them on a crostini and it is delish
Laura
I love blue cheese on pretty much anything!
Stefanie @ Sarcastic Cooking
Since I am pregnant I can’t really do a lot of the soft cheese right now, womp womp! If I weren’t, I would be all about goat cheese and burrata. But, right now I am kind of boring and just enjoying some parm-reg… on mostly everything ahaha!
I am kind of afraid of beet juice, but I trust you so I will have to give this a try. And better yet try and trick my husband into having some too!
Katie
I absolutely love brie, and I like to eat it with fruit, especially strawberries or apples
Melissa M.
I love Brie on a baguette!
Marie
I absolutely LOVE goat cheese (chevre form…)! My favorite way to have it is on an heirloom tomato & basil tart with homemade pie crust as the base, and drizzled with scallion pesto. It’s so unbelievably good!
Phyllis
I love sharp cheddar with apple slices.