English beetroot with goat's cheese snow, oat biscuits and mizuna
Item 1 of 1
- medium
- 4
- 1 hour 30 minutes
Agnar Sverrisson plays upon a popular flavour match — goat's cheese and beetroot — to create a memorable and highly technical starter dish.
First published in 2015
discover more:
Ingredients
Metric
Imperial
Beetroot
- 500g of beetroot
- 100g of mizuna
- salt
Cheese snow
- 1000ml of water
- 500g of goat's cheese
- 2 gelatine leaves
- salt
- pepper
- 50ml of lemon juice
Oat biscuits
- 150g of porridge oats
- 275g of plain flour
- 45ml of olive oil
- 2 tsp salt
- 1 1/2 tsp baking powder
- water, to blend
- 20g of Parmesan, freshly grated
- 2 tbsp of pistachio nuts
- olive oil, to brush
Beetroot dressing
- 275ml of beetroot juice
- 1g of xanthan gum
- salt
- 1 tsp Cabernet Sauvignon vinegar
Balsamic dressing
- 60ml of balsamic vinegar
- 60ml of white wine vinegar
- 175ml of olive oil
- 1 tsp salt
- 25ml of water
SAVE RECIPE
Method
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
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