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Picture of The Hot Pink Recipe
eastern europe lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1022 kcal 51 %
  • Fat 1 g 1 %
  • Saturated 0 g 1 %
  • Carbs 220 g 73 %
  • Fiber 7 g 28 %
  • Protein 3 g 7 %
  • Cholesterol 0 mg 0 %
  • Sodium 899 mg 37 %
  • Calcium 114 mg 11 %
  • Magnesium 55 mg 13 %
  • Potassium 987 mg 21 %
  • Iron 2 mg 10 %
  • Zinc 1 mg 8 %
  • Phosphorus 102 mg 15 %
  • Vitamin A 81 µg 9 %
  • Vitamin C 15 mg 16 %
  • Thiamin (B1) 0 mg 6 %
  • Riboflavin (B2) 0 mg 21 %
  • Niacin (B3) 1 mg 8 %
  • Vitamin B6 0 mg 17 %
  • Folate equivalent (total) 183 µg 46 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 1 mg 4 %
  • Vitamin K 56 µg 47 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

The Hot Pink Recipe

Ingredients

  • For the Beet, Celery, and Horseradish Shrub Syrup:
  • 6 ounces celery, sliced 1/4 inch thick
  • 1 medium beet (4 ounces), peeled and grated
  • 1 tablespoon grated fresh horseradish, tightly packed
  • 1 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/4 cup apple cider vinegar
  • For the Hot Pink Cocktail:
  • 3/4 ounce Beet, Celery, and Horseradish Shrub
  • 2 ounces Tanqueray gin
  • 3 ounces seltzer

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