> Recipes > Beetroot

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

Share recipe

Related recipes

Rhubarb and beetroot ketchup
Pollyanna Coupland
Beetroot and roasted almond dip
Tess Ward
Beetroot pickled eggs
Pollyanna Coupland
Beetroot and espresso brownie with beetroot meringues, salted caramel, white chocolate and kirsch ice cream
Georgina Fuggle
Goat's cheese and charred artichoke flatbreads
Howard Middleton

Ingredients

save recipe
recipe saved
print recipe
shopping List

Metric

Imperial

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
save recipe
recipe saved
print recipe
shopping List

Method

save recipe
recipe saved
print method
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
Share recipe
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.

Comments ()

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

 
Be the first to leave a comment on this page...

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.

 
Order by
...   ...
loading

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

Reply | | Edit | Delete Report

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

Reply | | Edit | Delete Report

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

...   ...
 

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.

 

You may also like

English beetroot with goat's cheese snow, oat biscuits and mizuna
Romantic starter
Recipe Collection
Beetroot starter
Recipe Collection
Beetroot
Recipe Collection
Beetroot salad
Recipe Collection
Agnar Sverrisson
Texture
Vegetable
Recipe Collection
Goat's cheese
Recipe Collection
Rhubarb and beetroot ketchup
Pollyanna Coupland
Beetroot and roasted almond dip
Tess Ward
Beetroot pickled eggs
Pollyanna Coupland
Beetroot and espresso brownie with beetroot meringues, salted caramel, white chocolate and kirsch ice cream
Georgina Fuggle
Goat's cheese and charred artichoke flatbreads
Howard Middleton
The Foraging Fox: making beetroot beautiful again
Great British Chefs
Agnar Sverrisson
Recipe Collection
Red pepper and goat's cheese bites
Deena Kakaya
Texture
Agnar Sverrisson
28°-50° Fetter Lane
Agnar Sverrisson
Beetroot, pickled turnip and goat's curd salad
James Ramsden
Warm puff pastry tart with goat's cheese, figs, olives and capers
Geoffrey Smeddle
Cheese
Recipe Collection
Goat's cheese, cranberry and walnut tart
Helen Jessup
Gluten-free golden beetroot gnocchi with pea, bacon and tomato
Victoria Glass
Beetroot and pumpkin soup
Madeleine Shaw
Beetroot and carrot coleslaw
Monica Shaw
Grilled mackerel with beetroot and new potato salad
Monica Shaw
Beetroot sauerkraut
Chloë King
Beetroot sorbet
Monica Shaw
Healthy
Recipe Collection
Honeycomb of goat's cheese with macerated figs and rye crispbread
Phil Fanning
Panzanella with goat's cheese and tomato jelly
Phil Fanning
Goat's cheese crotin with marinated chargrilled vegetables
Stephen Crane
Scotland’s finest: the best cheeses for Burns Night
Great British Chefs
Pizza Caprino
Paul Ainsworth
Goat's cheese rounds with honey, walnut, rocket and umeboshi
Food Urchin
Cold-smoked cheese
Karen Burns-Booth
Brown-butter pumpkin with goat's cheese and sage
James Ramsden
Caramelised shallot and goat’s cheese galette
Sally Abé
Romantic dessert
Recipe Collection
Producers
Whole wheat spaghetti with rocket pesto, asparagus, peas and goat’s cheese
Valeria Necchio
Welsh goat's cheese and apple croustade
Mary Ann Gilchrist
Goat's cheese custard and asparagus
James Sommerin
Beetroot
Recipe Collection
Exploring Italian vegetables
Sally Abé
Cheese
Recipe Collection
Green, white and red: springtime in Italy
Luciana Squadrilli
How to cook beetroot sous vide
How to cook beetroot
How to grate cheese
How to spiralize

NAVIGATE

© Great British Chefs 2018