Biotta Juice Featured: Beet Juice
COLESLAW WITH BEET JUICE VINAIGRETTE
1/2 head green cabbage, sliced thin to shred
1/2 head red cabbage, sliced thin to shred
2 large carrots, thinly sliced (on the bias)
6 scallions, thinly sliced (on the bias)
1 red pepper, cut into julienne strips
1/4 cup BIOTTA BEET JUICE (see note)
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/2 lime, juiced
1 small shallot, minced
1/4 cup olive oil
Sea salt and freshly ground pepper, to taste
Prepare all coleslaw vegetables as directed. Toss together in a large bowl. To prepare the vinaigrette, add BIOTTA BEET JUICE, balsamic vinegar, Dijon mustard, lime juice and shallot to a small bowl. Whisk together. Drizzle in olive oil while continuing to whisk. Season with salt and pepper. Drizzle desired amount of vinaigrette over coleslaw. Serve immediately. Refrigerate and save any remaining vinaigrette for use on any vegetable salad.
NOTE – for a soft, rich beet juice flavor, reduce 1 cup beet juice over medium heat for about 30 minutes, until you achieve 1/4 cup in volume. Set aside to cool before using.
Biotta Juice Featured: Black Currant Juice
BLACK CURRANT TEA POPS
Makes 6 (3 oz pops)
1 cup brewed green tea (from 1 tea bag)
1/4 cup raw honey
1 cup BIOTTA BLACK CURRANT JUICE
1 teaspoon pure vanilla extract
1/2 cup Greek yogurt
Brew green tea and cool slightly. Pour into a pitcher. Add honey and stir together to dissolve. Pour in BIOTTA BLACK CURRANT JUICE, vanilla and Greek yogurt. Briskly whisk together until mixture is smooth. Pour into popsicle molds and freeze until firm, about 6 hours.
NOTE – to make a layered popsicle; do not add Greek yogurt into mixture above. Instead, fill each popsicle mold half way with only the juice base. Set in freezer for 1 hour. Whisk the remaining juice base with the Greek yogurt and set aside. Once the first layer is almost frozen, pour the creamy Greek yogurt mix in to fill the popsicle mold. Freeze for at least 6 hours until firm. Let stand 5 minutes before removing pops from mold.