Beet Terrine Recipes

BEET TERRINE

Beet Terrine image

A chilled savory mold, to be sliced and served with green salad. I think blue cheese, goat cheese or gorganzola would go nicely with this. Maybe some chopped walnuts or pecans to serve. Haven't made this, posting for easy retrieval. Prep time does not include chilling time.

Provided by Aunt Kathy

Categories Vegetable

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

4 large red beets, cooked and skin peeled off
1 small red onion
1/4-1/2 cup fresh dill or 1/4-1/2 cup mint
5 leaves gelatin
45 ml white wine vinegar
45 ml white balsamic vinegar
1 teaspoon honey
45 ml water

Steps:

Line a loaf pan with plastic wrap, leaving overhang on the long sides of pan.
Chop the onion and dill or mint finely.
Cut the beetroot into small cubes or thin rounds. Layer some beetroot at the bottom of loaf pan. Follow with a layer of onion and then a generous layer of chopped dill or mint. Repeat and finish with a layer of beetroot.
Mix the vinegars, the water, and teaspoon of honey in a small saucepan, and heat together until honey is dissolved.
Soften the gelatin leaves in a bowl with cold water, completely covered. Once soft, squeeze out excess water from the leaves and add to the warm water/vinegar sauce. Stir until completely dissolved. Season to taste with salt and pepper.
Pour the warm, runny gelatin over the beets in the loaf pan until covered. Press down slightly, cover and refrigerate until set, at least 6 hours, but preferably overnight or longer for a better flavor.
Slice with sharp knife and serve.

Nutrition Facts : Calories 48.1, Fat 0.2, Sodium 65.1, Carbohydrate 11.1, Fiber 2.6, Sugar 7.7, Protein 1.5

SEEGER'S GAZPACHO WITH BEET TERRINE

Seeger's Gazpacho with Beet Terrine image

Provided by Food Network

Time 5h30m

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 red peppers
2 yellow bell peppers
1 European cucumber
2 Roma tomatoes
1/2 shallot
1 clove garlic
1/2 red beet
2 egg yolks
1 1/2 cups olive oil
2 tablespoons fresh lemon juice
10 medium beets
Salt and pepper, to taste
1 teaspoon cumin seeds
1/2 cup beef consomme dissolved with 4 leaves gelatin
1 tablespoon shallots
1 tablespoon chives

Steps:

Juice all gazpacho ingredients through a juicer.
For the mayonnaise: Blend the egg yolks and olive oil in a blender. Season with lemon juice, salt and cayenne pepper. Combine the gazpacho with the mayonnaise.
For the terrine: Roast beets in the oven at 400 degrees wrapped in aluminum foil with salt, pepper and cumin seed for approximately one hour until cooked. Peel beets. Slice into 1/2-inch thick slices and layer in a one liter terrine. In between beet layers, add beef consomme that has been mixed with shallots, chives, salt and pepper. Cover with plastic and place in refrigerator for at least 4 hours.
For the assembly: Pour the gazpacho into a bowl and place a 1-inch thick slice of the terrine on top of the soup.

ROASTED RED BEET AND GOAT CHEESE TERRINE

Roasted Red Beet And Goat Cheese Terrine image

Provided by Marian Burros

Categories appetizer

Time 50m

Yield 8 servings

Number Of Ingredients 6

Ingredients

4 red beets, about baseball size, trimmed
2 pounds soft goat cheese
4 teaspoons minced thyme
4 teaspoons minced rosemary
1 1/2 tablespoons black truffle oil
Salt and fresh black pepper

Steps:

Preheat oven to 400 degrees. Wrap beets in heavy foil. Roast until easily pierced with a knife, about 2 hours. Cool, then rub off skins with paper towel.
Using a mandoline or sharp knife, slice beets as thin as possible. Line an 11-by-3 1/2-by-3-inch terrine with plastic wrap. Line bottom and sides with beet slices, overlapping slightly.
Melt goat cheese in double boiler or bowl set over simmering water. Transfer to food processor, and add thyme, rosemary, truffle oil and salt and pepper to taste. Process until smooth.
Place goat cheese in a pastry bag without a tip (or use two large spoons), and pipe into mold. Smooth mixture, and top with layer of beet slices. Press gently on top to flatten and compress. Trim any slices that extend above top, to make neat edge. Cover, and refrigerate at least 2 hours, up to two days.
To serve, invert chilled terrine onto a plate and remove plastic wrap. Cut terrine into 16 slices, and allow to come to room temperature. Place two slices on each of eight serving plates, accompanied by a mache salad if desired.

Nutrition Facts : @context http, Calories 342, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 27 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 17 grams, Sodium 553 milligrams, Sugar 3 grams, TransFat 0 grams

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