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

Peel the beetroots, then cut into 2cm cubes. Cook in salted water at a simmer for about 45 minutes, then drain

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

Brush with oil and sprinkle on the grated Parmesan. Bake for 8-12 minutes

Leave to cool and then roughly chop into 1cm dice. Re-bake until golden and mix with the pistachios once cool

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

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

Combine all the ingredients of the balsamic dressing in a small bowl and emulsify

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