It’s beet time! My garden has been quite the challenge this season and most of what I planted has been a total right off due to very dry conditions and a massive surge of thistles which has dominated the entire of my patch! It’s a disaster! The only thing that seems to have survived is the beets.

I plan to have fun with these purple beauties......

.......and by fun I mean cocktails, of course.

BEETROOT MOJITO

WHAT YOU NEED

• 1 raw beetroot, peeled
• Rum
• Mint 
• Sugar
• Sea salt
• Lime juice
• Carbonated Water
• Ice

WHAT YOU DO
Chop the beetroot and place in a pan. Cover with water and gently simmer for 10 minutes.
Cool and drain the beet water. Place in the fridge till needed.

Take a glass and rub the rim with lime juice.  Dip the lime rimmed glass into a little sea salt to give a fabulous salty edge to your drink.


TO ASSEMBLE THE DRINK
*This part is all to taste so feel free to adapt your own but this is where I start- add 1/2 tsp sugar, a few mint leaves, a squeeze of lime and a pinch of salt.  Muddle everything in the bottom of the glass. Add a generous helping of ice and pour over some rum.  Add a couple of tablespoons of beetroot water and a splash of fizzy carbonated water.  Garnish with a mint leaf and enjoy!  

TOP TIP

When working with beetroot I always place a few sheets of paper towel on my chopping board.  I simply do all of the chopping on the paper towel to prevent staining my chopping board purple!  I can highly recommend Viva Vantage; super impressed with its ability to stay in one piece no matter what you so to it!

I was sent some Viva Vantage Towels free of charge to test. All opinions are honest and my own.