Beetroot with Goat's Cheese Snow Recipe

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

Starter
medium
4
1 hour 30 minutes

PT1H30M

Agnar Sverrisson plays upon a popular flavour match — goat's cheese and beetroot — to create a memorable and highly technical starter dish.

Discover more:

Share recipe

Related recipes

Fermented beetroot with blackberries, seaweed and hazelnuts

Rob Howell, Root

Beetroot and roasted almond dip

Tess Ward

Rhubarb and beetroot ketchup

Pollyanna Coupland

Beetroot and beet tops pearl barley pilaf

Victoria Glass

Salt-baked beetroot with whipped ricotta, apple and hazelnut

The Kitchen with Great British Chefs

Ingredients

print recipe

shopping List

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 nut
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

print recipe

shopping List

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

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 nut

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

salt
pepper

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
salt
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

Discover more:

Share recipe

Agnar Sverrisson

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.