Icelandic chef Agnar Sverrisson has been raising a maelstrom at his restaurant, Texture, since 2007. Named by The Independent New Restaurant of the Year in 2007, Texture has since accumulated a Michelin star, three AA rosettes, a Catey and a Remy Martin Award.
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Peel the beetroots, then cut into 2cm cubes. Cook in salted water at a simmer for about 45 minutes, then drain
500g of beetroot
Preheat the oven to 160°C/Gas mark 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
Brush with oil and sprinkle on the grated Parmesan. Bake for 8-12 minutes
20g of Parmesan, freshly grated
olive oil, to brush
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
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
Chill the mixture and add salt and pepper to season
Pass the mixture through a fine sieve once more, then churn in an ice cream machine until it reaches a 'snow' consistency
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
1 tsp Cabernet Sauvignon vinegar
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
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
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