I wrestled with sharing this recipe. You see, I have no clue how to make the main ingredient, which is beet salad. It was created by someone in the kitchen at the restaurant my spouse works at for the employee meal. You ever want a fun dining experience, try informing your waiter/waitress you will have what the kitchen is having. They will often surprise and delight you. Though I digress, the salad was divine with hints of citrus and fresh chiffonade mint, and served with pistachios and goat cheese crumble. I told my spouse he should consider putting it on the menu. Then I went for seconds and realized we were out of pistachios (they were a must for this salad). Not ones to waste food, we created this drink. Cheers!

• Beet salad
• mint
• 1 lemon
• 3 ounces of citrus vodka
• ice cubes

Mixologist: Blend the beets and strain juice from the pulp. Fill a cocktail shaker with ice. Add the citrus vodka, mint , beet puree, and lemon juice; and muddle. Add ice and shake well. Strain cocktail into martini glass.