Beet em up

I did this this as a vegetarian option recently and it went down very well. It is a tartare of red and golden beetroot with quail egg, sheeps milk curd, Pantelleria capers, and a poached egg mayonnaise flavoured with walnut. The red beetroot is cooked and then chopped finely with a knife and flavoured with cassis puree, banyuls vinegar, chopped shallot, chopped caper, chopped gherkin, olive oil and salt and pepper. The golden beetroot is chopped and flavoured with shallot, moscatel vinegar, capers, chopped chive, olive oil and pickled mouli.