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

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

PT1H30M

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Ingredients

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Beetroot

Cheese snow

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

Balsamic dressing

  • 60ml of balsamic vinegar
  • 60ml of white wine vinegar
  • 175ml of olive oil
  • 1 tsp salt
  • 25ml of water
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Method

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1
Peel the beetroots, then cut into 2cm cubes. Cook in salted water at a simmer for about 45 minutes, then drain
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
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
7
Chill the mixture and add salt and pepper to season
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
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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Agnar Sverrisson
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.

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