A colourful wintery twist on a classic. These shots can be enjoyed hot or cold and you can serve them in small coffee cups if you don’t have shot glasses. To serve cold, transfer the juice mixture to a jug, cool, cover and chill for at least 1hr, or until ready to serve.
These beetroot Bloody Mary shots make for the perfect starter to any vegetarian dinner party. They can be made vegan by making sure you use fresh horseradish or a vegan horseradish sauce (some of them have egg in them) and using vegan Worchester sauce.
Henderson’s relish or vegan Worchester sauce, see GH tip
2
-3tsp lemon juice, to taste
Pinch celery salt, plus 1tsp to serve
Tabasco, to taste
TO SERVE
2
lemon slices
6
cocktail beetroots
Directions
Step 1Whisk the beetroot juice, vodka, horseradish, Henderson’s relish or Worcester sauce, 2tsp lemon juice, pinch celery salt and a few dashes of Tabasco together in a small pan and heat gently, stirring. Taste and adjust seasoning and spices to your taste. Keep warm (see GH tip).
Step 2Put the 1tsp celery salt on a small saucer or plate. Rub the rims of 6 large shot glasses (or similar) with one of the lemon slices, then dip into the celery salt to coat the edges.
Step 3Slice the remaining lemon slice into 6 small wedges. Make a small vertical slit in the bottom half of each cocktail beetroot and lemon wedge and arrange a beetroot and lemon wedge on the edge of each glass.
Step 4Carefully pour the cocktail into the glasses and serve.
GH TIP:
Henderson’s relish is the vegetarian cousin of Worcestershire Sauce, which is usually a key ingredient of a Bloody Mary that’s unsuitable for vegetarians as it contains anchovies.
Per serving:
Calories: 51
Protein: 1g
Total fat: 0g
Saturates: 0g
Carbs: 6g
Total sugars: 6g
Fibre: 1g
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