Beetroot Shots With Tarragon Yogurt Ice Cubes
This vibrant beetroot soup features a sweet and tangy base made with red onions, red wine, and red wine vinegar. Blended until velvety smooth, this soup is topped with a refreshing yogurt and tarragon ice cube for a cool contrast. Garnished with more tarragon leaves, this elegant dish is perfect for a light starter or appetizer.
— Constant Cookbook
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)
Instructions
- 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.
- 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.
- 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
Cook Time
30M
Prep Time
PT15M
Yield
1 litre (20 x 50ml shot-sized servings)
Nutrition
- Calories: 476 calories
- Fat Content: 1 grams fat
- Carbohydrate Content: 8 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.38 milligram of sodium
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