Sous Vide Beetroot with Horseradish Recipe - Great British Chefs

Ingredients

• 3 bunches of baby beetroot, yellow, red and candied
• 360g of honey
• 450g of distilled vinegar
• 100g of sherry vinegar
• 100g of white balsamic vinegar
• 100g of water
• 2 star anise
• 1 tsp pink peppercorns
• 130g of caster sugar
• 3 banana shallots, peeled and cut into 2cm rounds
• 15g of horseradish cream
• 50g of cream, UHT
• 7g of gelatine, softened in cold water
• 100g of crème fraiche
• 100g of cream cheese
• salt
• pepper
• 100g of basil
• 200g of crème fraiche
• 50g of horseradish sauce
• 50g of cream cheese
• 20g of lemon juice
• 1 pinch of salt
• 120g of honey
• 200ml of distilled vinegar
• 50ml of olive oil
• edible flowers
• micro cress