Beetroot Tart Recipe With Blue Cheese Beignets - Great British Chefs

Ingredients

• 250g of red beetroot
• 50ml of honey
• 250ml of rapeseed oil
• 5g of salt
• 100ml of water
• 75ml of Pedro Ximinez vinegar
• 250g of golden beetroot
• 50ml of cider vinegar
• 25g of grain mustard
• 200ml of rapeseed oil
• 50ml of water
• 150g of Binham blue cheese
• 1 egg
• 30g of breadcrumbs
• 3 gelatine leaves
• 300ml of milk
• 4 egg yolks
• 25g of flour
• 300g of puff pastry
• 300g of raw beetroot, grated
• salt
• 100ml of red wine vinegar
• 400ml of water
• 1 red onion, finely sliced
• 1 tbsp of sugar
• 6 black peppercorns
• 50ml of red wine
• 50ml of red wine vinegar
• 75ml of water