Beetroot Shots with Tarragon Yogurt Ice Cubes

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the sliced red onions, golden caster sugar, red wine, red wine vinegar and vegetable stock in a saucepan. Bring to a simmer over medium heat and cook for 15 minutes, until the onions are very soft.

2. Add the roughly chopped cooked beetroot to the pan and simmer for 10 minutes more. Remove from the heat and let cool for 5 minutes.

3. Blend the mixture until completely smooth, then pass it through a fine sieve into a bowl. Cover and chill until cold, at least 1 hour.

4. Finely chop the tarragon leaves and stir them into the natural yogurt. Spoon the tarragon yogurt into an ice cube tray and freeze until solid, about 4 hours.

5. To serve, pour the chilled beetroot mixture into small shot glasses and top each one with a frozen tarragon yogurt cube.