The rich lobster reduction creates the perfect stock base and also adds a wonderful intense flavour the finished soup. Add the crushed garlic, stir and cook for another minute before adding the tomato ...
Finally, of course, you can always pickle your beetroots. Take 600g of beetroots, 300 ml of cider vinegar, 50g sugar, 200g red onion, 5g dried thyme, 5g salt, 5g oregano, and 10g black peppercorns.