Fountain of Roots

By ltrodrigu

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.