giphy“First rule in roadside beet sales: Put the most attractive beets on top. The ones that make you pull the car over and go, ‘Wow, I need this beet right now.’ Those are the money beets.” – Dwight Schrute

Dwight Schrute, America’s favorite fictional beet farmer, knew a thing or two about monetizing beets. But the people at Boardroom Spirits outside Philadelphia have a different idea.

They turn beets into what they call, simply, B: “a specially drink distilled from 100% raw red beets.” Boardroom sources local beets then cleans, processes, ferments, and distills them in house.

B is totally clear and colorless, with none of the blood-red color making it into the bottle. And the flavor? Boardroom describes it as earthy, peaty, peppery, and clean, with a lingering beet persistence. (Lingering Beet Persistence is also a great band name).

Drew Lazor from The Philadelphia Inquirer was brave enough to give beets a chance. His colorful description of B: “Pungent. Funky. A transporting aroma that drops you in the dirt of a beet farm at the peak of harvest, ankle-deep in veiny leaves.”b-beet-spirit

So would you try it?

Beetini – From Boardroom Spirits

  • 2 oz vodka
  • 1/2 oz Boardroom Beet “B” specialty spirit
  • 1 oz beet kvass (Kvass is a nonalcoholic European drink made form fermented bread and sold in specialty stores. If unavailable, the pickling juice from pickled beets can be substituted.)
  • 1/2 oz Bloody mary mix (Graziano’s brand preferred)


  1. In a cocktail shaker filled with ice, combine all ingredients and shake vigorously for 10 seconds
  2. Strain into a chilled martini glass
  3. Garnish with a pickled beet and serve