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English beetroot with goat's cheese snow, oat biscuits and mizuna

English beetroot with goat's cheese snow, oat biscuits and mizuna

English beetroot with goat's cheese snow, oat biscuits and mizuna

PT1H30M

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1
Peel the beetroots, then cut into 2cm cubes. Cook in salted water at a simmer for about 45 minutes, then drain
  • 500g of beetroot
  • salt
2
Preheat the oven to 160°C/Gas mark 3
3
To make the oat biscuits, mix all the ingredients except the Parmesan and pistachios together and roll out to about 1cm thick on a baking tray
  • 150g of porridge oats
  • 275g of plain flour
  • 45ml of olive oil
  • 2 tsp salt
  • 1 1/2 tsp baking powder
  • water, to blend
4
Brush with oil and sprinkle on the grated Parmesan. Bake for 8-12 minutes
  • 20g of Parmesan, freshly grated
  • olive oil, to brush
5
Leave to cool and then roughly chop into 1cm dice. Re-bake until golden and mix with the pistachios once cool
  • 2 tbsp of pistachio nuts
6
For the goat's cheese snow, bring the water to the boil in a pan and add the cheese and gelatine. Blitz with a blender and pass through a fine sieve
  • 1000ml of water
  • 500g of goat's cheese
  • 2 gelatine leaves
7
Chill the mixture and add salt and pepper to season
  • salt
  • pepper
8
Pass the mixture through a fine sieve once more, then churn in an ice cream machine until it reaches a 'snow' consistency
9
Now make the beetroot dressing by emulsifying all the ingredients - either by hand or using a blender - and pass through a fine sieve
  • 275ml of beetroot juice
  • 1g of xanthan gum
  • salt
  • 1 tsp Cabernet Sauvignon vinegar
10
Combine all the ingredients of the balsamic dressing in a small bowl and emulsify
  • 60ml of balsamic vinegar
  • 60ml of white wine vinegar
  • 175ml of olive oil
  • 1 tsp salt
  • 25ml of water
11
In a bowl, place a spoonful of beetroot dressing in the middle, adding beetroots and oat biscuit around it. Spoon a helping of goat's cheese snow on top of the biscuit. Lastly, scatter with a small handful of mizuna leaves and the balsamic dressing
  • 100g of mizuna

Ingredients

Metric

Imperial

Beetroot

Cheese snow

Oat biscuits

Beetroot dressing

Balsamic dressing

  • 60ml of balsamic vinegar
  • 60ml of white wine vinegar
  • 175ml of olive oil
  • 1 tsp salt
  • 25ml of water

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