Skipped Beet Cocktail Recipe

Jan 17, 2013 @ 5:17 PM
Posted by Marcy Franklin, Editor

Nutrition

Cal/Serving: 221
Daily Value: 11%

Low-Fat, Low-Sodium
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Fat-Free, Low-Fat-Abs

Fat	0g	0%
Saturated	0g	0%
Carbs	27g	9%
Fiber	2g	9%
Sugars	23g	0%
Protein	1g	3%
Sodium	70mg	3%
Calcium	43mg	4%
Magnesium	25mg	6%
Potassium	327mg	9%
Iron	1mg	4%
Zinc	1mg	5%
Vitamin A	27IU	1%
Vitamin C	4mg	7%
Thiamin (B1)	0mg	3%
Riboflavin (B2)	0mg	23%
Niacin (B3)	0mg	1%
Vitamin B6	0mg	2%
Folic Acid (B9)	89µg	22%
Vitamin E	0mg	0%
Vitamin K	0µg	0%
Fatty acids, total monounsaturated	0g	0%
Fatty acids, total polyunsaturated	0g	0%

See Detailed Nutritional Info

Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Big-Batch Roast Chicken

Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...

Multigrain Turkey-Mango Club Sandwich

Think all club sandwiches are created equal? Think again because this one is a keeper. No...

General Tso's Chicken

Deep-frying is a method I prefer to avoid for everyday cooking, but this is one of the dishes for...

Popular Recipes

More Recipes By Marcy Franklin

Courtesy of ChefDance

A beet-infused cocktail (that's delicious), created by Snake Oil Cocktail Co. for the ChefDance dinner series at the Sundance film festival.

INGREDIENTS

1 1/2 ounces Tanqueray Gin
1 1/4 ounces Beet Water
1 ounce black pepper simple syrup
6 pieces of spearmint, for garnish
striped beet, for garnish

DIRECTIONS

Combine Tanquerary Gin, beet water, black pepper simple syrup and fresh lemon juice into a mixing glass. Add spearmint to mixing glass and shake hard. Strain contents into an old-fashioned glass with ice. Garnish with a spearmint sprig and striped beet.