Low Carb Spicy Beet-arita
2.8g
Net Carbs
0.3g
Protein
0.1g
Fat
2.0g
Fiber
76
Calories
Cooking tip: A hint of jalapeno spices up this low carb take on a margarita. The deep red color comes from homemade low carb beet simple syrup, and the lava/black salt rim makes this the perfect sipper for spooky season.
Ingredients:
- 1 (82g) raw beet
- 1/4 cup water
- 2 tablespoons Truvia sweet complete stevia-erythritol sweetener
- 1 fresh lime wedge
- 1 tablespoon black salt
- 2 fresh (28g) jalapenos, thinly sliced, divided
- Ice
- 4 ounces tequila blanco
- 4 ounces lime juice
- 8 ounces unsweetened orange flavored sparkling water
Directions:
- Wash, peel and dice the beet. Place into a blender jar with the water. Blend, stopping to scrape down the sides as needed, until beet is pureed.
- In a small pot over medium heat, warm beet puree with sweetener until sweetener is fully dissolved and mixture is bubbling along the edges, about 5 minutes. Strain out solids using a fine mesh strainer and discard, leaving about 1/4 cup liquid beet simple syrup in a glass container. Cover the liquid and place in the refrigerator until fully cool, about 30 minutes.
- For each cocktail, use a lime wedge around the rim of an 8-ounce rocks glass. Dip in lava salt and set aside. In a cocktail shaker, muddle 2 slices jalapeno. Add about 1/2 cup ice, 1 ounce tequila, 1 ounce lime juice, and 1/2 ounce beet simple syrup. Cover and shake until exterior is very cold. Strain into prepared glass, add about 1/2 cup ice, and fill glass the rest of the way with unsweetened orange flavored sparkling water. Garnish each drink with two thin slices jalapeno.
