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.
1 Tbsp. freshly grated horseradish or horseradish sauce
1 tsp. 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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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. 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
