This Beet Bloody Mary recipe is a completely different beast from your classic bloody mary. First and foremost, just check out that color! That’s not photoshop, people. It’s really that bright crisp red color thanks to the roasted beets.

Besides the color, the beets give the drink a really subtle sweetness. It balances with the bite from the vodka and spice from the hot sauce and horseradish perfectly.

I think the beet Bloody could really catch on.

Beet Bloody Mary

4 from 4 votes
Author: Nick Evans
Servings: 6 Servings
Prep Time: 1 hour
Total Time: 1 hour 15 minutes
These bright red Bloody Mary cocktails get their color from sweet roasted beets and a little spice from hot sauce and horseradish!



Beet Bloody Mix:

  • 3 medium beets, roasted
  • 3 cups tomato juice
  • 2 tablespoons pickle juice
  • 1 lemon, juice only
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon horseradish
  • 1 teaspoon hot sauce
  • ½ teaspoon celery salt
  • Salt, to taste

Bloody Mary:

  • 3 ounces chilled vodka
  • 3-4 ounces bloody mary mix
  • Ice
  • Olives, garnish
  • Pickle slices, garnish
  • Celery stalk, garnish


  • Cut the ends off the beets and roast them on a baking sheet for an hour at 350 degrees F. Let the beets cool slightly, then peel and cube into 1/2 inch slices.
  • Add roasted beets to a blender with one cup of tomato sauce. Pulse until beets are completely liquified. Then add other mix ingredients and blend on high until smooth. Season with salt to taste.
  • Store mix in the fridge in an air tight container for two weeks. Shake before using.
  • To make a drink, pour 2-3 ounces of vodka in a glass with ice. Pour in mix and garnish with celery stick, pickles, and olives.


Serving: 1Drink | Calories: 80kcal | Carbohydrates: 12g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 370mg | Potassium: 462mg | Fiber: 2g | Sugar: 8g | Vitamin A: 568IU | Vitamin C: 35mg | Calcium: 27mg | Iron: 1mg
Course: Breakfast & Brunch, Drinks

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Beet Bloody Mary Recipe

Roasting Beets

I like to roast the beets for this Beet Bloody Mary recipe because it’s easiest. Just pop the whole beets in a 350 degree oven for about an hour and then pull them out and they are done.

Roasting them also concentrates their flavor and sugars which helps for a mix like this. That said, you could boil the beets if you are in a hurry or just don’t want to heat up your oven.

Once the beets are roasted and cooled slightly, just peel them and roughly chop them up.

roasted beets - Beet Bloody Mary recipe

You’ll need this stuff too. And yes, I like pickle juice in my mix. Deal with it.

The goods for the Beet Bloody Mary recipe
The goods.

Making the Mix

Add the sliced beets to a blender and top with about a cup of tomato sauce. Blend the beets with the small amount of liquid to make sure they get completely liquified into a paste.

Beets in first - Beet Bloody Mary recipe
Beets in first.

Then you can add the other ingredients and crank your blender up to high speed. It should turn a beautiful red color.

Once the mix is done, taste it and season it with salt. It should be spicy, sweet, and salty. All things you want in a cocktail mix.

That color...
That color…

Making a drink is pretty straightforward after you have the mix ready.

Add a few swigs (okay, 3 ounces if you’re measuring) to a glass filled with ice. Pour your mix over the top and garnish accordingly!

Yes please - Beet Bloody Mary Recipe from Macheesmo
Yes please.

Beats me why people haven’t been putting beets in drinks forever.

Impress your friends with your beautiful cocktail skills.