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1
Scrub and peel the beets.
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2
Boil for 30-60 minutes until cooked through (a fork should easily pierce the beet).
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3
Remove from liquid and cook the liquid down for another 45-60 minutes until it is reduced, thick and dark purple-red.
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4
To make the meringues, put the sugar and egg whites in a mixing bowl together and whisk with an electric mixer until stiff peaks form (about 5-8 minutes).
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5
Add as much of the beetroot syrup as required to get a dark rich purple-red colour in the meringue.
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6
Use a teaspoon to spoon onto a baking tray lined with grease proof paper.
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7
Each meringue should be a couple of centimetres in diametre (you don't need to pipe, the mixture will be stiff enough to shape with a spoon).
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8
Bake for 30-40 minutes at 320F until crisp on the outside but not golden and cooked on the inside (insert a skewer into one to check).
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9
Leave to cool on a wire rack.
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10
To make the blue cheese cream, mash the cheese and cream in a bowl until it is soft with the consistency of cream cheese.
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11
The amount of cream will depend on the cheese, which should be kept out of the fridge for an hour before to soften.
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12
Add the chopped chives.
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13
Sandwich two meringues between a teaspoon of the blue cheese cream and repeat until all the meringues are made.
