Gluten Free Beet Margaritas Recipe

by Carol Kicinski on September 18, 2012

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Gluten Free Beet Margaritas Recipe

For those of you who read my blog regularly, you may know that I love Mexican food. It 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?

Contrary to popular opinion, 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 that are good and not so pricey) and agave for a touch of sweetness. Since tequila and agave come from the same place, 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, pineapple and jalapeno, pomegranate, watermelon, mixed citrus, mango and 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.

The recipe is simple: just beets, organic blue agave from Wholesome Sweeteners, fresh lime juice and silver tequila. I even made a non-alcoholic drink, 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!

Beet Margaritas

Gluten Free Beet Margaritas Recipe

Beet Syrup


4 medium beets
6 cups water
1 cup Organic Blue Agave


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 the beets are tender, about 20 minutes. Remove the beets from the liquid with a slotted spoon and reserve 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.


Makes 2 cups of syrup.

Beet Margarita


2 ounces beet syrup
2 ounces tequila
2 ounces fresh lime juice


Combine all the ingredients and pour over ice.


Serves 1

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Categories:    Cocktails & Drinks

{ 8 comments… read them below or add one }

Beth @ Tasty Yummies September 18, 2012 at 1:29 pm

These are so beautiful and such a brilliant idea. I cannot wait to get more beets from our CSA and try this drink! Thanks for a great recipe.


Carol Kicinski September 19, 2012 at 8:59 pm

Thanks Beth! Enjoy :)


Melissa @ glutenfreeforgood September 19, 2012 at 7:39 am

I have a recipe for beet martinis awaiting launch. However, I don’t drink alcohol other than red wine, so I haven’t actually made it yet. In fact, I’ve never had a martini in my life and am somewhat leery to start now. I feel like I should try it if I post about it on my blog. Now beet margaritas? That I’m not afraid to try. I haven’t had a margarita in a decade, but I would definitely give these a test. I’m a beet lover at heart and having lived in Taos, NM, I’m also a Mexican food lover. This sounds intriguing. And beets are endurance food, so I’m guessing after a couple of rounds, you could do the Mexican hat dance all night long.
Wonderful post!


Carol Kicinski September 19, 2012 at 8:56 pm

Thanks Melissa – I say go for it!!!


InTolerant Chef September 20, 2012 at 1:54 am

Well this is certainly an original take on an old favourite! Great idea, and very pretty colour :)


Carol Kicinski September 24, 2012 at 5:51 pm

Thanks and yes, there is nothing like that gorgeous red of beet water!


Ricki September 20, 2012 at 9:22 pm

SUCH a fabulous idea!! And gorgeous.


Carol Kicinski September 24, 2012 at 5:50 pm

Thanks Ricki!


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