BEET BLOOD

MAKES ABOUT 1¼ CUPS

2 cups (16 ounces) beet juice (see Pro Tip)

1½ cups organic cane sugar

1 teaspoon sea salt

Whisk everything together in a small saucepot. Bring to a slow simmering boil over medium heat, stirring occasionally with a wooden spoon. Let the mixture simmer and reduce in volume by about half, 30 minutes or so. The consistency should be like thin syrup or warm maple syrup. When it cools, it will get thicker, but for now, shoot for thin syrup, testing the consistency with the wooden spoon. But don’t taste it—it’s as hot as molten lava at this point!

When it’s the consistency of thin syrup, remove the pot from the heat and let the syrup cool just until warm but still pourable, 5 to 10 minutes. Pour it into a glass jar and screw on the lid. Refrigerate for up to 1 month. When cold, the consistency will be thicker, somewhere between maple syrup and honey. Bring to room temperature or slightly warm it before serving.

Pro Tip

To get 2 cups of beet juice, run about 2½ pounds of beets (8 to 10 medium) through a juicer—greens and everything. Or pick up some beet juice at a local juice bar or natural foods store.

OPTION

BEET BLOOD WITH MERLOT: To switch up the flavor, replace half of the beet juice with a jammy New World merlot.