The Best Beet Cocktail, with Inspiration from “The Office”

Beautiful beets: Drink em up!

Snowstorm willing, tomorrow’s Saturday greenmarkets will be back in action, after their New Year’s break last week. Farmers may have far less fare than they did a few short months ago, but for sure they’ll have beets.

For an ode to their rooty beauty — and directions on a killer cocktail made with their sweet, earthy flavors, vodka and a little Tennessee whiskey and Punt y Mes — check this new piece in the brand-new January-February issue of Edible, now being delivered to restaurants, markets, Whole Foods and other bookshops around the city. It’s written (with inspiration from beet-farmer Doug Schrute of NBC’s The Office) by Michael Cecconi, who managed the bar at locavore temple Savoy for five beet-friendly winters.

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Rachel Wharton is the former deputy editor of Edible Brooklyn and Edible Manhattan. She won a 2010 James Beard food journalism award, holds a master’s degree in Food Studies from New York University, and has more than 15 years of experience as a writer, editor and reporter. A North Carolina native and a former features food reporter for the New York Daily News, she edited the Edible Brooklyn cookbook and was the co-author of both Handheld Pies and DiPalo's Guide to the Essential Foods of Italy. Her work also appears in publications such as The New York Times, the Wall Street Journal and Saveur.