This is a very simple variation on the classic Gibson martini.
The Beet Up Gibson uses pickled baby beetroot instead of pickled onion and is quite striking due to its colour.
Pour a standard martini (you can omit the lemon if you’re pushed for time/very thirsty).
Place the beetroot into the glass and serve immediately.
As an accompanying snack, I am a fan of things that are cured and pickled so I made a salmon ceviche using a Laura Santtini recipe but with an additional tablespoon of beetroot pickle to impart a red colour.
Note that I like to serve the ceviche marinade (leche de tigre) in a shot glass. Not only is it traditional Peruvian practise, it’s also tasty and, if I’m not much mistaken, very healthy (all that vitamin C from the citrus juice!).