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
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.