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

servings4
1 hour 30 minutes

Ingredients

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 nuts
  • 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

Method

1
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
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
  • 2 tbsp of pistachio nuts
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
  • 1000ml of water
  • 500g of goat's cheese
  • 2 gelatine leaves
7
Chill the mixture and add salt and pepper to season
  • salt
  • pepper
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
  • 275ml of beetroot juice
  • 1g of xanthan gum
  • salt
  • 1 tsp Cabernet Sauvignon vinegar
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