Sous vide three beets with pickled shallots and horseradish

Begin by making the pickled shallots. Bring all of the ingredients (except the shallots) to the boil then leave to cool

Weigh out the shallots and use 100g of pickle for every 75g of shallot. Place the shallots and pickle in a bag, seal in a chamber sealer and leave to pickle for 24 hours

To prepare the beetroots, heat the honey and vinegar in a saucepan until the honey has dissolved

Wash the beetroots well and place each colour into separate vacuum bags with 200g of pickling liquid. Seal in a chamber sealer

Steam the bags for 35 minutes then leave to cool in the bag. Once cool, peel the beetroots and set aside at room temperature

To make the horseradish jelly, heat up a small amount of UHT cream, add the soaked gelatine and stir until dissolved

Mix together the horseradish and the crème fraîche then pass through a fine sieve

Mix in the cream cheese, season with salt and set in a tray to depth of 2cm

For the horseradish and basil purée, blanch the basil in boiling water for 2 minutes then refresh in iced water. Squeeze out any moisture and transfer to a blender with the rest of the ingredients. Blitz until smooth, pass through a fine sieve and season to taste with salt

For the dressing, mix together the honey and 150ml of distilled vinegar in a saucepan. Reduce over a medium heat until you have 90ml of liquid, then mix in the remaining vinegar and olive oil until emulsified

To plate, dress the beetroots and arrange around the plate with the shallots. Cut the horseradish jelly into squares and add to the plate. Dot around the horseradish and basil purée and finish with edible flowers and micro cress