Red Beet Sangria Recipe


GUEST CHEF: Matthew Kenney's Red Beet Sangria Recipe

We are oh-so-excited to feature a recipe from Matthew's book, Everyday Raw, in this special Guest Chef edition of our Hail Merry blog.  Matthew is the world's leading raw food chef, a visionary in plant-based fare, and one of Susan's inspirations while entering the raw-foods world.  We are his biggest fans and followers, and are happy to highlight him this month to congratulate him for his new restaurant opening in Venice, CA.  Plant Food and Wine opened in June 2015, and is as divine as it looks.  Thanks Matthew, for sharing this "Citrus Summer" Sangria recipe with us, and for inspiring us all with your plant-based creations!

Of course we all know Sangria from it's wine friendly roots, and this recipe is no exception.  It's excellent with red wine and serves as a delicious and healthful twist on the traditional.  It can also be enjoyed sans-wine for a refreshing summer juice.  Either way, why not get your veggies in while enjoying the summer sunshine!


  • 2 cups beet juice (approx 3 to 4 medium beets)
  • 1 cup orange juice
  • 1 cup apple or pear juice
  • 1 cinnamon stick
  • Pinch cayenne
  • 1/4 cup agave (optional)
  • 2 cups chopped fruit (apples, oranges, limes, or melon)

Instructions: Mix juices, spices, agave (if using), in a large pitcher.  Add chopped fruit and stir.  Allow to marinate, chilled for at least 30 minutes.


Matthew Kenney (b.1964) is the world’s leading raw food chef, the writer of several best-selling cookbooks, a culinary educator, and an entrepreneur specializing in the plant-based lifestyle.  For more information visit and follow @MatthewKenneyCulinary on Facebook and

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