Name: Beetroot shots with tarragon yogurt ice cubes
Cook time: 30 min
Total time: 45 min
Yield: 1 litre (20 x 50ml shot-sized servings)
Cuisine: British
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; 500g pot natural yogurt; small bunch tarragon (leaves only)

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Beetroot shots with tarragon yogurt ice cubes

Beetroot shots with tarragon yogurt ice cubes

Cathryn Evans

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

Easy

Prep: 15 mins

Cook: 30 mins

Plus overnight freezing

A star rating of 4.8 out of 5.5 ratingsRate

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

Easily doubled

Easily halved

Freezable (for up to a month)

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal476
fat1g
saturates0g
carbs8g
sugars7g
fibre1g
protein3g
salt0.38g

low

Method

step 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.
step 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.
step 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 TIPS

MAKE IT SPICY

Add a fiery kick to the shots by swapping the tarragon in the ice cubes with with 3 tbsp horseradish cream.

FREEZE AHEAD

Freeze the soup in an airtight container for up to 1 month. Defrost, then heat for 5 mins over a medium heat before serving.

Recipe from Good Food magazine, January 2007

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A star rating of 4.8 out of 5.5 ratings

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