Beetroot Shots With Tarragon Yogurt Ice Cubes Recipes

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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

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 WITH TARRAGON BUTTER



Beetroot With Tarragon Butter image

Love Beetroot? You will Love this. Simplicity at it's best. Cutting the beetroot will depend on the size of the beetroot, small beetroot in halve, large into quarters or more. I cut it the size of a potato that is needed for potato salad. Fresh Dill or Mint may be substituted for Tarragon.

Provided by Tisme

Categories     Vegetable

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 4

12 medium beetroots
3 tablespoons butter
2 tablespoons fresh tarragon, chopped
salt & freshly ground black pepper

Steps:

  • Trim all but 5cm of stalks off the beetroots.
  • Put the beetroots into a medium pot, cover with water, and boil until soft, this will take about 45-60 minutes.
  • Drain the beetroot, pull off the stalks, slip off the skins and halve and then quarter or cut again smaller if preferred. (Wear gloves so as not stain hands).
  • Heat the beetroots, butter and tarragon in a frying pan over medium heat until warmed through.
  • Season with salt and pepper.

Nutrition Facts : Calories 149.4, Fat 9.1, SaturatedFat 5.6, Cholesterol 22.9, Sodium 193, Carbohydrate 16.1, Fiber 3.2, Sugar 11.9, Protein 3.2

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Top Asked Questions

How to make beetroot shots?
How to Make Beetroot Shots 1.Preheat the oven at 200 degree Celsius. Peel the beetroot and boil till tender, say 20 minutes. 2.Slice the beetroot. In a mixing bowl, add olive oil, balsamic, rosemary, salt and pepper. 3.Add the beetroot and mix it well so it is evenly coated.
How to cook beets and yogurt for sausage?
Cover with water until beets are submerged by 1". Bring to a boil. Reduce heat and simmer 15 minutes, or until beets are very tender. Strain and let cool slightly, about 5 minutes. Place the beets, yogurt, and tarragon into a blender or food processor. Puree until smooth.
What can I do with beetroot and berries?
About Beetroot Shots Recipe: Beetroot and berries mixed together with some salt, pepper and vinegar to make these savory shots. This beetroot recipe is a great balance of healthy and tasty when packed with the goodness of strawberry, parsley and beetroot.
What is the best way to cook beetroot and onions?
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.

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