A thick, deep red drink made from roasted beetroot and fresh lemon — perfect for a Halloween evening. The combination of the sweetness of roasted beets and apple with sharp ginger and tangy lemon creates a complex, slightly earthy flavor, while the addition of honey and a pinch of salt brings out the umami. Serve the drink chilled, in clear glasses with a slice of lemon and a mint leaf for contrast. The aesthetics: intense color, velvety texture, and theatrical presentation (black napkins, candles) make this drink both striking and healthy — rich in vitamins and antioxidants.
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Preheat the oven to 200°C (top-bottom). Wash the beets under running water, trim the ends. Wrap each beet tightly in aluminum foil (one layer) so that the juice does not escape during baking. Place the wrapped beets on a baking sheet lined with parchment paper.
Place the tray in the preheated oven and bake the beets for 45–60 minutes. Check for tenderness after 45 minutes: pierce the largest beet with a sharp fork. If the fork goes in easily along its entire length, the beets are ready; if there is resistance, bake for another 10–15 minutes.
Remove the beets from the oven and let them sit for 10–15 minutes until they are cool enough to touch. Unwrap the foil — be careful of the steam! Once they have cooled, the skin easily comes off with your fingers or with the help of a small knife: slide the blade just under the skin and pull it away.
Peel and cut the roasted beets into smaller pieces (about 2–3 cm). Peel the apples, remove the cores, and cut them into quarters. Peel and finely grate the ginger. In a blender jug, place the beet pieces, apple, grated ginger, and juice squeezed from the lemon (first trim the ends of the lemon, cut it in half, and squeeze using a manual juicer). Add 300 ml of water (leave 100 ml for adjusting the consistency). Blend on high speed for 60–90 seconds until the mixture is smooth and uniform.
Pour the blended mixture through a fine sieve or thick cheesecloth placed over a large bowl. Using a silicone spatula or spoon, press the mixture through the sieve, pushing down to extract as much juice as possible. You can keep the remaining pulp for cakes or bake it as a snack.
Taste the juice. If it is too earthy, add honey tablespoon by tablespoon (optional) and stir until dissolved. Add a pinch of salt to balance the flavors. If the drink is too thick, add the remaining 100 ml of water and mix. Finally, check the acidity — if needed, add another teaspoon of lemon juice.
Chill the drink in the refrigerator for 20–30 minutes or serve immediately with ice cubes. Pour into 4 tall glasses, garnish with a slice of lemon on the rim and a mint leaf on the surface. If you want a Halloween effect, serve on black napkins and add a lit candle beside it.
Serve the drink chilled; one serving is about 250 ml. Additionally, you can make a sparkling version: add 50–70 ml of sparkling water to the poured portion just before serving to maintain the fizz. For the children's version, omit the ginger or use a smaller amount.
Beets were valued in ancient times — they were initially used mainly as medicine, and only later as a vegetable. Their intense color has made them a popular choice for coloring dishes for centuries.
Serve chilled in clear glasses to showcase the color. Complement the plate with a small bowl of pumpkin seeds roasted in butter as a snack. For a 'bloody' rim effect, dip the edge of the glass in lemon juice and then in sugar mixed with cocoa.
Store the drink in a tightly sealed pitcher in the refrigerator for up to 48 hours. Before serving again, mix well (the juice may separate). Freezing is not recommended, as it will change the texture and flavor.
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