Beetroot shots with tarragon yogurt ice cubes

Beetroot shots with tarragon yogurt ice cubes

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(5 ratings)

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Cooking time

Prep: 15 mins Cook: 30 mins Plus overnight freezing

Skill level

Easy

Servings

1 litre (20 x 50ml shot-sized servings)

Sounds weird - tastes delicious - perfect for those hard to impress guests

Nutrition and extra info

Additional info

  • For up to a month
  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
476
protein
3g
carbs
8g
fat
1g
saturates
0g
fibre
1g
sugar
7g
salt
0.38g

Ingredients

  • 2 red onions, sliced
  • 3 tbsp golden caster sugar
  • 75ml red wine
  • 3 tbsp red wine vinegar
  • 1l vegetable stock
  • 500g cooked beetroot, unvinegared, roughly chopped

For the ice cubes

  • 500g pot natural yogurt
  • small bunch tarragon (leaves only)

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Method

  1. To make the ice cubes, mix the yogurt with a handful of chopped tarragon leaves, then half-fill 2 x 12-cube ice trays (the smallest you have) with the mix. Cover with cling film and freeze overnight.
  2. Put the onions and sugar in a saucepan, cover with a lid, then cook over moderate heat for 10 mins, shaking the pan from time to time. Pour in the wine and vinegar and bubble away until syrupy. Now pour in the stock, add the beetroot and a handful of tarragon leaves. Bring to the boil, then cook for 15 mins.
  3. Blend the soup until smooth, then pass through a sieve into a bowl, pushing as much of the puréed beetroot through as possible. Season with lots of black pepper, then serve hot in shot glasses with a yogurt ice cube on top

Recipe from Good Food magazine, January 2007

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Comments

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tippys's picture

Made this today it was fantastic everyone said it was the best they had tastaed.will deffo be making it again

warrenjcook's picture
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I've made this on a number of occasions with beets from the garden and it always turns out a treat. Served in espresso cups it makes the ideal pre-starter for the approaching autumn

ginahill's picture
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These are really fun! I made them for my sister's birthday meal as she's quite adventrous with food. I didn't bother straining the beetroot mixture and it didn't seem to make a difference. The cold yogert icecubes melting in the hot 'shot' is really different. I think it tastes quite nice, but the red onion and sugar makes it quite sweet so definately only a shot full per person is enough!

lasatu's picture
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Did this for a dinner party. Served it in white bowls with horseradish yoghurt cubes - everyone loved it.

stuarthough's picture
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Really great - blew everyone away. I'd love to see more inventive recipes like this rather than the interminable variations on fish pie etc.

delythbrown's picture
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I made this for a vegetarian dinner party as a palate cleanser before a rather rich wild mushroom risotto. It worked a treat. The soup itself went down a storm. The ice-cube... you either love it or hate it! But even those who disliked it kept on bringing it back into conversation! The tricky part is getting your soup hot enough whilst being able to pour it into a glass. Ideas anyone?? Oh and I served it in small whisky tumblers about a third/half full. Recommended.

twinnie's picture

fantastic. had it at my 40th birthday party and everyone thought it was great. even two people who said they hated beetroot said they liked it!!

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