Gregan's Castle Miso Cup, Beetroot, Apple and Smoked Eel

For the pickled dice

300g cider vinegar

200g sugar

100g water

1 granny smith apple, peeled and finely diced

1 medium red beetroot, peeled and finely diced

For the beetroot and apple purée

2 Granny Smith apples, peeled, and finely grated

2 red beetroot, also peeled and finely grated

sugar, 10% weight of the combine weight of the apple and beetroot

salt and apple cider vinegar to season

For the cup mixture

Pickled Apple and Beetroot Dice

Caramel/Apple Purée

Lough Neagh smoked eel, diced

For the miso cream

1 litre cream

60g white miso