Beetroot shots with tarragon yogurt ice cubes

Name: Beetroot shots with tarragon yogurt ice cubes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Global
Ingredients: 2 red onions, sliced; 3 Tbsps golden caster sugar; 75 milliliters red wine; 3 Tbsps red wine vinegar; 1 liter vegetable stock; 500 grams cooked beetroot, unvinegared, roughly chopped; 500 grams pot natural yogurt; 1 small bunch tarragon (leaves only)

The recipe Beetroot shots with tarragon yogurt ice cubes can be made in approximately 45 minutes. This recipe makes 1 servings with 891 calories, 30g of protein, and 18g of fat each. This recipe covers 45% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It works well as an expensive beverage. If you have onions, tarragon, wine, and a few other ingredients on hand, you can make it. Cranberry Ice Cubes, Tofu Ice Cubes, and Flavored Ice Cubes are very similar to this recipe.

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.

Ingredients you will need

Tarragon

Ice

Yogurt

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.

Ingredients you will need

Onion

Sugar

Equipment you will use

Sauce Pan

Frying Pan

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.

Ingredients you will need

Tarragon

Beet

Vinegar

Stock

Wine

Blend the soup until smooth, then pass through a sieve into a bowl, pushing as much of the pured beetroot through as possible. Season with lots of black pepper, then serve hot in shot glasses with a yogurt ice cube on top

Ingredients you will need

Black Pepper