Mixed Beet Spring Salad and Beet Orange Sunrise

March 26, 2018

Mixed Beet Spring Salad and Beet Orange Sunrise

Hi Friends! Monique and I started BitenBubbly because we both loved to host with food and cocktails. When we were planning our blog we knew that we wanted to use the same ingredients to make both our bites and our bubbly. Monique was driven by how cost effective this could be (financially conservative Mo) and I was excited about how we would be eliminating food waste (socially liberal Sarah). Well, with this backstory in mind, Monique and I have exciting news to share!! This entire month we have partnered with Pacific Coast Harvest a Washington company that delivers local, nutritionally dense produce and farm goods from ethically operated farms; just like a CSA but for Puget Sound Farmers. Our friend at Pacific Coast Harvest, Chris, has hooked all of our Seattle friends up with a promo-code that gets you 50% off your first box! Just use code "bitesnbubbly" at check out and you'll be enjoying all this beautiful produce at 1/2 price for your next Bite and Bubbly. Cheers! XoXo- Sarah and Mo

Grocery List

6 Beets

4 Tablespoons honey

4 Oranges

6 Ounces of tequila (or 4 shots)

2 Tablespoons olive oil

1/2 Teaspoon mustard

1 Small package goat cheese

1 Bunch micro greens
8 Ounces of whole walnuts

Optional: Raw sugar for the cocktail

Beet Orange Sunrise

Makes 4 cocktails

Ingredients:

½ Beet

2 Tablespoons honey

¼ cup water

2 juiced oranges

6 ounces of tequila (or 4 shots)

Optional: Raw sugar, honey and slice of orange for garnish

Prep: In a blender combine ½ beet, ¼ cup water and 2 tablespoons of honey. Blend until smooth.

Rim glass with honey and raw sugar by placing a small amount of honey and raw sugar in separate piles on a plate and dipping the rip of the glass first in the honey and second into the sugar. Add ice to fill the glass. Layer one shot of beet juice followed by 1 ½ shot orange juice and top with one shot of tequila. Garnish with orange slice.