I love to serve these Beet Soup Shooters in clear individual shot glasses to show off the vibrant color. This bright and delicious soup is sure to impress your guests because they taste as good as they look.
First things first, get out your rubber gloves! Beet juice is beautiful but you don’t want to get it on your hands or your clothes.
1lb (about 3) medium red beets
¼ cup fresh carrot juice
¼ cup fresh lemon juice
¼ cup celery juice
1 tsp kosher salt
4-6 oz. individual size Plain Greek yogurt
Micro celery leaves
Wash and dry 3 medium red beets (you can buy pre-roasted beets or roast the beets the day before if you like).
Wrap individually in aluminum foil and slow roast with the skin on @375 for 45min -1hr until soft in the middle when you stick with a sharp knife.
Let cool in aluminum. Once cool – put on your gloves – open the aluminum and rub the skins off the exterior of each beat.
Slice into large chunks to place into your food processor or blender along with the fresh carrot, lemon and celery juice.
Blend into a fine puree – add a pinch of salt to bring out the natural sweetness of the beets.
You may need to strain the mixture to achieve the smooth finished look.
Top with micro celery leaves and a touch of Plain Greek yogurt
