Beetroot Shots with Tarragon Yogurt Ice
An elegant, modern take on beetroot soup served as sophisticated shot glasses topped with herbed yogurt ice cubes. This version transforms classic beetroot into a refined appetizer or palate cleanser, combining deep earthy sweetness with bright vinegar acidity and cool, creamy tarragon yogurt. The caramelized red onions add complexity, while the yogurt ice cube melts slowly into the hot soup, creating a striking temperature and texture contrast. The natural sweetness of cooked beetroot is balanced by red wine reduction and sharp vinegar, with fresh tarragon providing an anise-like finish. Perfect for dinner parties, special occasions, or as an elegant first course. This version stands apart by serving the soup hot in small portions, making it practical for plating and creating an impressive visual presentation with the melting ice cube garnish.
Ingredients
Instructions
- 1
Mix yogurt with chopped tarragon leaves and half-fill ice cube trays, cover with cling film, and freeze overnight
- 2
Place onions and sugar in a saucepan, cover with a lid, and cook over moderate heat for 10 minutes, shaking the pan occasionally
- 3
Pour in red wine and vinegar, and bubble until syrupy
- 4
Pour in vegetable stock, add beetroot and a handful of tarragon leaves, then bring to the boil
- 5
Cook for 15 minutes
- 6
Blend the soup until smooth, then pass through a sieve into a bowl, pushing the puree through
- 7
Season with black pepper
- 8
Serve hot in shot glasses with a yogurt ice cube on top
Tips
Make yogurt ice cubes the night before. Use the smallest ice cube trays you have for proper portion control and elegant presentation in shot glasses.
Push the blended beetroot firmly through the sieve to extract maximum liquid and create a silky texture; this step ensures the soup is refined enough for an elegant presentation.
Serve immediately while soup is very hot so the yogurt ice cube melts gradually into the warm liquid, creating a visual contrast and temperature play essential to the dish.
Good to Know
Beetroot soup keeps refrigerated for up to 3 days in an airtight container. Yogurt ice cubes keep frozen for up to 1 week.
Prepare yogurt ice cubes up to 1 week ahead. Beetroot soup can be made up to 2 days ahead and reheated gently before serving.
Serve hot in shot glasses with one frozen yogurt ice cube per serving. Works well as an elegant first course before a main meal.
Common Mistakes
Do not skip the sieve step to avoid grittiness in the final soup.
Do not use pre-vinegared beetroot to avoid competing acidity.
Do not blend incompletely to avoid chunky texture unsuitable for shot glasses.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this ahead for a dinner party?
Yes. Prepare yogurt ice cubes up to a week ahead and freeze. Make the beetroot soup up to two days before, refrigerate, then gently reheat just before serving. Add ice cubes and serve immediately while soup is very hot.
What if I don't have tarragon?
Dill works well as a substitute, providing a milder anise flavor. Chives or basil are less ideal but possible. Use the same quantity. The yogurt ice cube will still melt beautifully and provide cooling contrast.
How long can I store yogurt ice cubes?
Frozen yogurt tarragon ice cubes keep for up to one week in a freezer. Store them in a freezer bag or airtight container to prevent freezer burn. They're best used within the first week for optimal texture and flavor.