Name: Beetroot shots with tarragon yogurt ice cubes
Cook time: 30 min
Total time: 45 min
Yield: 1 litre (20 x 50ml shot-sized servings)
Cuisine: British
Ingredients: 2 red onions sliced; 3 tbsp golden caster sugar; 75ml red wine; 3 tbsp red wine vinegar; 1l vegetable stock; 500g cooked beetroot unvinegared, roughly chopped; 500g pot natural yogurt; small bunch tarragon (leaves only)

Beetroot shots with tarragon yogurt ice cubes

2 red onions
sliced
3 tbsp golden caster sugar
75ml red wine
3 tbsp red wine vinegar
1l vegetable stock
500g cooked beetroot
unvinegared, roughly chopped

For the ice cubes

500g pot natural yogurt
small bunch tarragon
(leaves only)

Method

step 1
To make the ice cubes, mix the yogurt with a handful of chopped tarragon leaves, then half-fill 2 x 12-cube ice trays (the smallest you have) with the mix. Cover with cling film and freeze overnight.
step 2
Put the onions and sugar in a saucepan, cover with a lid, then cook over moderate heat for 10 mins, shaking the pan from time to time. Pour in the wine and vinegar and bubble away until syrupy. Now pour in the stock, add the beetroot and a handful of tarragon leaves. Bring to the boil, then cook for 15 mins.
step 3
Blend the soup until smooth, then pass through a sieve into a bowl, pushing as much of the puréed beetroot through as possible. Season with lots of black pepper, then serve hot in shot glasses with a yogurt ice cube on top