Dovedale and Beetroot Layered Yorkshire Pudding - Vegetarian Society

Ingredients

• 38g plain white flour
• 1 medium free-range egg
• 38g milk
• 28g water
• 1 tbsp vegetable oil
• salt and pepper, for seasoning
• 350g whole fresh beetroot, with tops and tails intact
• 2 tbsp olive oil
• 400g potatoes, peeled and cut into 2mm slices
• 1 red onion, finely diced
• 1 clove garlic, crushed
• 3 tbsp flat leaf parsley, very finely chopped
• 1 tsp dried basil
• 200g vegetarian Dovedale blue cheese, crumbled well
• 30g vegetarian Italian-style hard cheese, grated
• cracked rock salt, to taste