Beetroot ‘Bloody Mary’ | Sainsbury`s Magazine

Ingredients

• sea salt
• 2 lemon wedges
• 3 x 500g bunches raw beetroot
• 1 bunch of celery (about 9 sticks), plus extra to serve
• 50g fresh ginger, peeled
• ¼ tsp turmeric
• ¼ tsp cayenne pepper
• ¼ tsp freshly ground black pepper (or add more, to taste)
• 1 tsp English mustard
• a large pinch of onion granules (optional)
• a large pinch of garlic granules (optional)
• juice of 3 lemons (about 6 tbsp)
• 200ml vodka (optional)