Beetroot Margarita

1. 1

   Using a small sharp knife, remove the peel and pith from the lime, lemons, and orange. Remove the top and bottom of the beets. Chop everything into a few big chunks.

2. 2

   Blend the beets, lime, lemons, and orange chunks in a blender. Strain well through a mesh strainer, using a rubber spatula to press out the juice. (Or use a juicer.) You should have about 1 cup of citrusy beet juice. (If you don't, don't worry, just follow the 2:2:1 ratio for juice:tequila:Cointreau.)

3. 3

   Add tequila and Cointreau, and mix in a large bowl with ice until chilled. (Or use a shaker and ice, and shake in batches.)

4. 4

   Rim the glasses with salt. (Spread salt on a small plate. Rub the rims of four rocks glasses with lime wedges. Turn glasses upside down in the salt.)

5. 5

   Fill glasses with ice and pour in the beetroot margarita blend. Cheers!

* Per serving · 4 servings · Values may vary.