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Carol Kicinski
These beet margaritas are a perfect way to celebrate Cinco de Mayo.

You can’t ‘beet’ this Cinco de Mayo cocktail

   Mexican food is my go-to comfort food, dining out food, celebration food, Wednesday night dinner food – you get the idea.
   So it stands to reason that I would be enamored with margaritas – after all what goes better with Mexican food than a margarita? I could have a margarita any time of year, but I decided to make a special recipe for Cinco de Mayo.
   I am not fussy about a lot of stuff but I am fussy about margaritas. No bottled margarita mix for me. Bottled mixes are way too sweet, packed with sugar, often corn syrup, and who knows what else.
   I like to use fresh juices, silver tequila – preferably Patron, but there are others around
Author Byline Imagethat are good and not so pricey – and agave nectar for a touch of sweetness. Since tequila and agave both come from the agave plant, they seem to be perfect partners.
   I have made margaritas in all sorts of flavors: classic lime, blood orange, pineapple, cucumber and mint, cucumber and jalapeno, pomegranate, watermelon, mixed citrus, the list goes on.
   This recipe is a new one for me and came about as a result of
making some pickled beets. I was staring at all this gorgeous red cooking liquid which was certain to be packed with nutrients and it seemed a shame to just pour it down the drain. I wondered if I could make beet syrup from it and then my mind wandered to margaritas.
   These beet margaritas are simple. All you need are beets, organic blue agave, fresh lime juice and silver tequila. I even made a non-alcoholic drink by omitting the tequila and adding club soda.
   I don’t know if there is such a thing as a cocktail that is good for you or not, but this cocktail is probably better than most in more ways than one.
Gluten Free Beet Margaritas
Makes 2 cups of syrup                           Makes 1 cocktail
Beet Syrup:
4 medium beets
6 cups water
1 cup organic blue agave
Beet Margarita:
2 ounces beet syrup
2 ounces tequila
2 ounces fresh lime juice

Beet Syrup:
   Peel the beets and cut into chunks. Place in a large saucepan with 6 cups water. Bring to a boil, reduce temperature and simmer until beets are tender, about 20 minutes.
   Remove beets from liquid with a slotted spoon and save for another use.
   Bring the beet liquid back to a boil and let boil until reduced to 1 cup, about 25 minutes. Remove from heat, stir in the agave and let cool.

Beet Margarita:
   Combine all the ingredients and pour over ice. Garnish with a slice of lime.