Level: Easy
Yield: 12 to 16 shooters
Nutritional Analysis Per Serving (Serving Size: 1 of 14 servings): Calories 36, Total Fat 1 g, Saturated Fat 1 g, Carbohydrates 5 g, Dietary Fiber 1 g, Sugar 4 g, Protein 2 g, Cholesterol 3 mg, Sodium 230 mg
Total: 3 hr
Prep: 30 min
Inactive: 2 hr
Cook: 30 min

1 pound beets, peeled and diced into 1/2-inch pieces
2 plum tomatoes, chopped
1 small clove garlic, minced
Pinch of ground cloves
2 cups low-sodium chicken broth
Kosher salt and freshly ground black pepper
1 1/4 cups plain whole-milk yogurt
1 tablespoon horseradish
Fresh dill or mint, for garnish

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In a pot, combine the beets, tomatoes, garlic, cloves, 4 cups water, chicken broth, 1/2 teaspoon salt, and a few cracks of pepper. Bring to a boil, then reduce to medium-low; simmer until beets are tender, about 30 minutes.
Puree the soup in batches using a blender until silky smooth; transfer to a large bowl. Whisk in 1/2 cup yogurt and season to taste with salt and pepper. Cool slightly, cover, and chill until ice-cold, about 2 hours.
In a small bowl, mix the remaining 3/4 cup yogurt with horseradish; season with salt. Thin soup with water if needed. Pour into shot glasses, top each with a dollop of horseradish yogurt and fresh dillserve these elegant, earthy delights to wow your crowd!

Photograph by Christina Holmes

Blender Safety Tip: When blending hot liquids, cool for about five minutes, fill blender halfway, secure lid with a small vent, and cover with a kitchen towel. Pulse until smooth for perfect results every time.

Courtesy of Recipe Iseasy Magazine