Garden Beetroot Terrine Recipe
A beautiful vegetarian starter which can be made in advance, this terrine sees slices of beetroot set within a beetroot jelly. The sweet earthiness of the terrine is balanced with a creamy...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Steamer basket
- Steam oven
- Vacuum sealer
- Terrine mold
- Ice cream maker
- Blender
- Fine-mesh sieve
- Piping bag
- Fish spatula
- Offset spatula
- Saucepan
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Tray
- Dish
- Plastic wrap
- Airtight container
- Plate
- Stove
- Refrigerator
- Freezer
- Glove
Ingredients
- 400g of beetroot, large, peeled and sliced 0.5cm thick
- 400ml of beetroot juice, organic
- 30ml of Cabernet Sauvignon vinegar
- 30ml of balsamic vinegar, aged for at least 7 years
- 6g of sea salt
- 1 pinch of freshly ground black pepper
- 4.7g of agar agar
- 100g of caster sugar
- 140ml of water
- 70g of liquid glucose
- 325g of crème fraîche
- 200g of natural yoghurt
- 110g of creamed horseradish
- 5g of sea salt
- 10ml of lemon juice
- 1 pinch of cayenne pepper
- 12 baby beetroots, an equal mix of golden, candied and ruby
- 20ml of extra virgin olive oil
- 5ml of chardonnay vinegar
- 1 tsp water
- 1 pinch of caster sugar
- sea salt
- freshly ground black pepper
- 20g of horseradish sauce
- 30g of crème fraîche
- 1 pinch of sea salt
- 1 dash of lemon juice
- 4g of micro herbs
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