Beetroot Shots With Tarragon Yogurt Ice Cubes Recipes

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GRAPEFRUIT AND WHITE BEETS WITH YOGURT AND TARRAGON



Grapefruit and White Beets with Yogurt and Tarragon image

Rather than fussily cutting the grapefruit into neat segments, Mattos cuts them crosswise into disks; he likes the slightly bitter flavor of the membrane itself.

Provided by Ignacio Mattos

Yield Makes 4 servings

Number Of Ingredients 8

3 tablespoons pine nuts
4 medium white or Chioggia (candy-stripe) beets (about 1 pound)
1 tablespoon olive oil
Kosher salt
2 tablespoons white wine vinegar
2 white grapefruits
3/4 cup plain Greek yogurt
1/4 cup fresh tarragon leaves

Steps:

  • Preheat oven to 350°F. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 6-8 minutes; let cool.
  • Increase oven heat to 400°F. Place beets on a sheet of parchment paper set on top of a sheet of foil; rub beets with oil and season with salt. Close up parchment and foil around beets. Place packet on a baking sheet and roast beets until tender, 40-50 minutes. Unwrap beets and let cool.
  • Peel beets and thinly slice into rounds. Toss beets and vinegar in a medium bowl; season with salt and let stand 15 minutes.
  • Meanwhile, finely grate 1/2 teaspoon zest from 1 grapefruit and set aside. Using a sharp, small knife, cut all peel and white pith from both grapefruits; discard. Thinly slice grapefruit into rounds.
  • Place yogurt in a small bowl; season with salt and mix well. Spoon onto plates. Top yogurt with beets and sliced grapefruit, then tarragon, toasted pine nuts, and reserved grapefruit zest.
  • DO AHEAD: Beets can be roasted 2 days ahead; let cool. Cover and chill. Pine nuts can be toasted 1 day ahead; store airtight at room temperature.

BEETROOT SHOTS WITH TARRAGON YOGURT ICE CUBES



Beetroot shots with tarragon yogurt ice cubes image

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

Provided by Cathryn Evans

Categories     Buffet, Dinner, Side dish

Time 45m

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

Number Of Ingredients 8

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)

Steps:

  • 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

Nutrition Facts : Calories 476 calories, Fat 1 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.38 milligram of sodium

ROASTED BEETS WITH TARRAGON



Roasted Beets with Tarragon image

Tarragon and beets have a natural affinity for each other, especially when the beets are roasted. It's a striking combination in salads or, as shown here, served in endive spears as an hors d'oeuvre.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6

Beets (We used golden beets)
Extra-virgin olive oil
Fresh lemon juice
Coarse salt
Endive leaves
Fresh tarragon

Steps:

  • Roast, peel, and dice beets, then toss them with extra-virgin olive oil, fresh lemon juice, and coarse salt. Serve in endive leaves, garnished with fresh tarragon.

BEET SOUP WITH TARRAGON, CHIVES AND YOGURT



Beet Soup With Tarragon, Chives and Yogurt image

Freshly cooked beets, though they take a while to prepare (see Tip), are so delicious that they're worth the effort. Cook them the day before you need them and keep them in the fridge for up to a week, to use in salads or for a soup. For this borscht-inspired soup, a splash of vinegar tempers the beets' natural sweetness, which is perfectly complemented by a splash of tart herby yogurt. The good news is this soup may be served warm or chilled; each way is refreshing.

Provided by David Tanis

Categories     dinner, soups and stews, appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 medium onion, diced
2 garlic cloves, minced
1 1/2 pounds cooked, peeled red beets, chopped (See Tip)
Salt and pepper
Pinch of ground cayenne
1/4 cup red-wine or apple cider vinegar, plus more to taste
8 cups water or broth
1 cup whole-milk yogurt
3 tablespoons chopped tarragon leaves
2 tablespoons thinly sliced chives

Steps:

  • Put olive oil in a heavy-bottomed soup pot or deep, wide skillet over medium heat. Add onion and garlic, cook slowly, stirring, until softened, about 10 minutes.
  • Add beets and season generously with salt and pepper. Add a pinch of cayenne and pour in vinegar. Cook for 5 minutes, stirring occasionally, then add water and raise heat to a brisk simmer. Taste broth and adjust. Cook for another 10 minutes, until beets are completely soft.
  • Purée in a blender, in batches if necessary, and strain through a fine-mesh sieve. (Consistency should be like heavy cream, no thicker - thin with water or broth as necessary). Return puréed soup to pot and reheat. In a small bowl, combine yogurt with tarragon and chives. Add a good pinch of salt and beat with a fork to loosen yogurt.
  • Taste soup, and adjust for salt and vinegar. Ladle into individual bowls. Swirl a large (2 to 3 tablespoons) spoonful of herbed yogurt across the surface of the soup.

GOLDEN BEET AND PEACH SOUP WITH TARRAGON



Golden Beet and Peach Soup with Tarragon image

One summer we had a bumper crop of peaches from our two trees, so I had fun experimenting with different recipes. After seeing a beet soup recipe in a cookbook, I changed it a bit to include our homegrown golden beets and sweet peaches. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings

Number Of Ingredients 8

2 pounds fresh golden beets, peeled and cut into 1-inch cubes
1 tablespoon olive oil
2 cups white grape-peach juice
2 tablespoons cider vinegar
1/4 cup plain Greek yogurt
1/4 teaspoon finely chopped fresh tarragon
2 medium fresh peaches, peeled and diced
Fresh tarragon sprigs

Steps:

  • Preheat oven to 400°. Place beets in a 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Roast until tender, 40-45 minutes. Cool slightly., Transfer beets to a blender or food processor. Add juice and vinegar; process until smooth. Refrigerate at least 1 hour. In a small bowl, combine Greek yogurt and chopped tarragon; refrigerate., To serve, divide beet mixture among individual bowls; place a spoonful of yogurt mixture in each bowl. Top with diced peaches and tarragon sprigs.

Nutrition Facts : Calories 159 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 129mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

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