Beetroot Margarita

• 2 medium beets
• 1 lime
• 2 lemons
• 1 orange
• 1 cup blanco tequila
• 1/2 cup Cointreau
• ice
• coarse sea salt
• additional lime wedges for garnish

1. Using a small sharp knife, remove the peel and pith from the lime, lemons, and orange. Remove the top and bottom of the beets. Chop everything into a few big chunks.
2. Blend the beets, lime, lemons, and orange chunks in a blender. Strain well through a mesh strainer, using a rubber spatula to press out the juice. (Or use a juicer.) You should have about 1 cup of citrusy beet juice. (If you don't, don't worry, just follow the 2:2:1 ratio for juice:tequila:Cointreau.)
3. Add tequila and Cointreau, and mix in a large bowl with ice until chilled. (Or use a shaker and ice, and shake in batches.)
4. Rim the glasses with salt. (Spread salt on a small plate. Rub the rims of four rocks glasses with lime wedges. Turn glasses upside down in the salt.)
5. Fill glasses with ice and pour in the beetroot margarita blend. Cheers!

beets, lime, lemons, orange, blanco tequila, salt, lime wedges

Taken from food52.com/recipes/26575-beetroot-margarita (may not work)