While I believe the Beet Negroni was first created by Will Lazar at New York City's Parm, my wife adored this Negroni on the cocktail menu of the fabulous 4 Bells in Minneapolis.
Beet Infused Bombay London Dry, Cocchi Rosa Vermouth, Cappelletti Amaro
The version by Will Lazar can be found HERE.
1 ounce beet gin
1 ounce Campari
1 ounce sweet vermouth
For the beet gin, soak beets in gin for 1 week. When ready, stir all ingredients together and strain over ice. Garnish with orange twist.