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Beetroot shots with tarragon yogurt ice cubes

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

  • Prep: 15 mins
    Cook: 30 mins
    Plus overnight freezing
  • 1 litre (20 x 50ml shot-sized servings)
  • Easy
  • 1 litre (20 x 50ml shot-sized servings)
  • Easy
  • Calories 476
  • Carbohydrates 8
  • Saturated Fat 0
  • Sugar 7
  • Protein 3
  • Fat 1
  • Fibre 1
  • Salt 0.38

Nutrition per serving

  • Calories 476
  • Carbohydrates 8
  • Saturated Fat 0
  • Sugar 7
  • Protein 3
  • Fat 1
  • Fibre 1
  • Salt 0.38

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)

Tip

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.

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

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