Beet and Tarragon Margaritas.

Along with the “aged” ribeye extravaganza the other day, a few friends and I made some fun fridge-cleaning frozen margaritas, one with beets, one with tarragon. Both were good, but maybe could have been better with a bit of forethought, but they were fun to make and very fun to drink

The tarragon-lime margarita was quite good. We put loads of tarragon, lime zest and juice, tequila, ice, sugar, and salt into the blender, and let it go. It was pretty great. Maybe needed a better blender to get a better texture, but it was mighty nice. Very refreshing.

I had mediocre beets, not thoroughly roasted, and we just dumped them into the blender, and buzzed them as well as we could. Added some ice, lemon juice, lemon zest, sugar, salt, and loads of tequila. Although I think some of the others might have been drinking theirs more because they didn’t want to waste good tequila than because they enjoyed the drink, I liked it. It was nice and rich, bitter, and beet-ey. If I was doing it again, I’d roast the beets really well, get them nice and sweet, use some beet juice, a touch of red vinegar rather than lemon, and use an anejo or reposado tequila.