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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A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
