* 40g White wine vinegar
* 40g Dijon mustard
* 120g Olive oil
* 2.4g Soy lecithin (optional)
* Seasoning
* '''For the acidulated Butter '''
* 50g Onions, peeled and roughly chopped
* 90g Dry white wine
* 150g White wine vinegar
* 125g Unsalted butter, cubed
* '''For the Pickled beetroot '''
* 200g Cider vinegar
* 1 teaspoon Caster sugar
* ½ teaspoon Salt
* 100g cooked Beetroot, cubed
* '''For the Creamed horseradish Sauce'''
* 40g fresh Horseradish, cut into chunks
* 1 teaspoon water
* 1 teaspoon Wine vinegar
* A dash of Lemon juice
* 100g Double cream
* A pinch of Salt
* '''For the Risotto '''
* 200g Beetroot Juice
* 30g Olive oil
* 200g pearled Spelt
* 100g Dry white wine
* 600ml/g warm Vegetable stock
* '''To finish '''
* 60g Parmesan cheese
* 50g acidulated Butter (above)
* Seasoning
* 1 teaspoon Fennel seeds
* 1 tablespoon Yogurt
* Creamed horseradish Sauce (above)
* Salad leaves
* Mustard Vinaigrette (above)

===Method===
* '''For the Mustard Vinaigrette '''
* Place all of the ingredients into the bowl, except for the seasoning 10 seconds / Speed 8
* Season to taste and mix 3 seconds / Speed 5
* Reserve in a sealed container in the Fridge until needed
* '''For the acidulated Butter '''
* Give the bowl a wipe with kitchen paper
* Add the Onions, Wine and Vinegar 5 seconds / Speed 7
* Scrap down the bowl
* Cook at Speed 1 / Temp Varoma / MC Off until the liquid has reduced by about three quarters - this could take up to 15-20 minutes
* During this time, scrap down the bowl a couple of times and check the liquid level - it will be impossible to be really precise because of the inclusion of the Onions
* Remove the bowl from the body of the Thermomix and allow to cool - alternatively, if you have too much time on your hands, you can just leave the bowl where it is and start the next stage once the temperature drops to 50° C
* Attach the Butterfly to the blade
* Set for 4 minutes / Speed 3 / 50° C
* Gradually add the cubed Butter through the hole in the lid (but keep the lid on between additions)
* You will hear when the Butter cubes have been emulsified when the whisking sounds less noisy - obviously the colder the butter, the longer it will take
* If necessary emulsify for a minute or so longer
* Leave to Rest for 20 minutes at room temperature
* Push through a very fine Sieve agitating the solids with the spatula - you should left with a very small amount indeed of solid matter
* Pour into a small bowl and Refrigerate until required
* '''For the Pickled beetroot '''
* Whisk the Vinegar, Sugar and Salt together by Hand in a small bowl
* Add the cubed Beetroot and set aside in the Fridge for at least 30 minutes
* '''For the Creamed horseradish Sauce'''
* Using a clean bowl, grate the Horseradish with the water, Vinegar and Lemon juice 12 seconds / Speed 6-8-10
* Scrape down the bowl
* Stir in the Cream 6 seconds / Speed 4, adding Salt to taste
* '''For the Risotto'''
* Using a clean bowl, grate the Parmesan cheese and set aside
* Add the Beetroot Juice 5-8 minutes / Speed Spoon / 100° C / MC Off until reduce by half. Keep an eye on this as beetroot contains natural Sugar and it may reduce more quickly than desired
* Pour the Juice into a jug and reserve
* Wipe the bowl with Kitchen towel
* Add the Olive oil to the bowl 4 minutes / Speed 1 / 100° C
* Add the pearled Spelt 5 minutes / Speed Spoon / 100° C / Reverse blade - the spelt should have coloured slightly, but if not, cook for a little longer
* Add 300g of the warm Stock 10 minutes / Speed Spoon / Temp Varoma / Reverse blade until most of the stock has been absorbed
* Add the remaining Stock at the same Speed, Temp etc - you can do this 100g at a time ensuring that before each addition, the previous stock has been absorbed. However, it is possible to add the whole 300g in one go
* Add the Beetroot Juice and continue cooking for a further 5 minutes / Speed Spoon / Temp Varoma / Reverse blade
* '''To serve'''
* Stir in the Grated Parmesan, Salt, acidulated Butter, Yogurt and the Fennel seeds 20 seconds / Speed Spoon / Reverse blade and leave to Rest for a few minutes
* Serve on plates or in bowls with a dollop of Creamed horseradish and a scattering of drained Beetroot
* Accompany with Salad leave of your choice, dressed in the Mustard Vinaigrette

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