Ingredients
- 1/2 cup beet pulp left over from juicing
- 1/2 cup carrot pulp
- 1 cup sugar
- 1 cup water
- 2 tablespoons ground turmeric
- 2 tablespoons ground cumin
- 2 tablespoons caraway seeds
- 2 tablespoons grains of paradise
- 3 cups lime juice
- 3 cups beet juice
- 3 cups carrot juice
- 1/8 cup Greek yogurt
- 1 3/4 tablespoons horseradish juice
- 1 3/4 tablespoons ginger juice
- 1/8 cup spice mix
- dust of spice mix and/or add a slice of ginger, for garnish
Preparation
Step 1
Make Vegetable Simple Syrup:
Combine beet pulp, carrot pulp, sugar and water in a saucepan and bring to a simmer. Remove from heat and let cool. Strain to remove pulp.
Make Spice Mix:
Combine turmeric, cumin, caraway seeds and grains of paradise and mix well.
In a blender, lime juice, beet juice, carrot juice, ⅛ cup vegetable simple syrup, Greek yogurt, horseradish juice, ginger juice and ⅛ cup spice mix, and blend until well mixed. Strain juice through a fine-mesh sieve and discard solids. Chill until ready to serve. (Juice can be made up to 3 days in advance and kept in the refrigerator.)
Just before serving, give the mixture a good stir to recombine any ingredients that may have settled. Pour into a chilled Collins glass or coupe. If you would like a garnish, dust drink with spice mix and/or add a slice of ginger.