Elvedon beetroot tart with Binham blue cheese beignets

Elvedon beetroot tart with Binham blue cheese beignets

Elvedon beetroot tart with Binham blue cheese beignets

For the pickled red beetroot, cut the stalks from the beetroot and cut into 3cm long pieces. Put the sticks in a pan with oil, vinegar, honey, salt and water and cook until tender
  • 250g of red beetroot
  • 75ml of Pedro Ximinez vinegar
  • 250ml of rapeseed oil
  • 50ml of honey
  • 5g of salt
  • 100ml of water
Place the whole beetroot in a pan and cover with salted water and cook until tender for approximately 1 hour. When ready, peel the beetroot by hand; the skin will remove easily. Chop into wedges
Add the beetroot to the dressing and stalks while still warm. Cool and put in the fridge overnight
For the pickled golden beetroot, mix the vinegar, oil, mustard, salt and water to make a dressing
  • 50ml of cider vinegar
  • 200ml of rapeseed oil
  • 25g of grain mustard
  • 5g of salt
  • 50ml of water
Boil the golden beetroot in salted water for approximately 1 hour, or until tender. Peel the skin, cut the beetroot into wedges and add to the dressing. Cool and put in the fridge overnight
  • 250g of golden beetroot
Cut the Binham blue cheese into 12 1cm cubes (keep the trimmings for the mousse) and roll in 25g of flour, then 1 egg and 30g of breadcrumbs. Roll again in the egg and breadcrumbs. Place in the fridge until needed
  • 150g of Binham blue cheese
  • 25g of flour
  • 30g of breadcrumbs
  • 1 egg
For the blue cheese mousse, bring the milk to the boil and pour onto the yolks. Whisk and put back in the pan, and cook on the stove until thickens at 83ºC
  • 300ml of milk
  • 4 egg yolks
Pour into a bowl and add the gelatine which has been soaked in cold water. Add the Binham blue trimmings. Allow to cool and pass into a 3cm deep container and place in the fridge to set
  • 3 gelatine leaves
For the puff pastry, roll out the pastry so it is ½ cm thick and prick with a fork. Bake in an oven at 150ºC/Gas mark 2 for 20 minutes between 2 baking sheets
  • 300g of puff pastry
Take out of the oven and cut into 6 oblong shapes, 4cm wide and 15cm long
For the beetroot jelly, put the beetroot, water and vinegar in a pan and bring to the boil. Simmer for 30 minutes and strain though a fine sieve
  • 300g of raw beetroot
  • 400ml of water
  • 100ml of red wine vinegar
Add the gelatine that had been soaked in cold water, season with salt and put into a container and refrigerate
  • 3 gelatine leaves
  • salt
For the pickled red onion bring the vinegar, wine, water, sugar, peppercorns, salt and oil to the boil. Pour over the onion. Cool and put in the fridge over night
  • 50ml of red wine vinegar
  • 50ml of red wine
  • 75ml of water
  • 6 black peppercorns
  • 5g of salt
  • 200ml of rapeseed oil
  • 1 red onion
  • 1 tbsp of sugar
To serve, place the pastry in the centre of the plate. Spoon the mousse into a piping bag with a medium nozzle. Pipe the mousse along the pastry. Place alternate wedges of golden and red beetroots on top of the mousse
Add a few onion rings and some beetroot leaves and stalks. Finally top with some beetroot jelly
Deep fry the Binham blue beignets for a couple of seconds until golden and place at either end of the tart


Pickled red beetroot

Pickled golden beetroot

Binham blue mousse and beignets

Puff pastry

  • 300g of puff pastry

Beetroot jelly

Pickled red onion