Beetroot Summer Terrine Recipes

VEGETABLE TERRINE

Steps:

• Bring a large pot of water to the boil. Salt it and blanch the beet greens, one minute. Remove the leaves and immediately rinse under ice cold water to set their colour. Gently lay on tea towels, and pat dry with another tea towel. They should not have any water on them for the next step.
• Line a buttered terrine mould with a piece of parchment. Neatly lay in the beet leaves to cover the bottom and sides completely. They should dangle over the sides a bit so that they can be folded over the completed terrine later.
• Cook the cauliflower, peas, and carrots, one at a time in the same pot of boiling salted water, until very tender. Remove them and immediately rinse in ice-cold water to preserve their colour. Drain well. Roast the pepper until very soft, peel, seed, and cut into pieces.
• This terrine has five layers, so work one vegetable at a time. First put the cauliflower in the blender with one egg and 1/4 cup/60 ml cream. Pulse to a smooth purée. Pour into a small bowl and set aside. Rinse the blender and proceed with the remaining vegetables in the same manner, pouring their purées off into bowls and setting aside. Put the final egg and 1/4 cup/60 ml cream in the blender with the Parmesan cheese and purée to blend. Season each mixture with salt and pepper to taste.
• If you pour one mixture in on top of the other into the terrine, they will run together, so spoon them in instead. Start with the carrot, spooning it into the terrine and smoothing it out to the edges. Next, spoon over the cauliflower, followed by the peas. Spoon the Parmesan mixture over evenly, and end with the red pepper. If one leaks through to another layer, fear not: some think it is even more beautiful that way and in any case it will taste delicious. Fold the overhanging beet leaves over top to cover. Bake in a water bath at 350°F/180°C until set, a good hour.
• Remove the terrine from the bath. Let it cool completely on a wire rack, and, if possible, chill in the refrigerator overnight so it sets well. At least half an hour before serving, turn the terrine out onto a cutting board or platter for serving in slices.

BEET TERRINE

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.

VEGAN TERRINE

Steps:

• Bring a large pan of salted water to the boil and add a splash of the vinegar (this seasons the beetroot) followed by the beetroot. Simmer for 45 mins-1 hr, or until the beetroot can be easily pierced with a knife. Drain, leave to cool, then peel.
• Meanwhile, mix the soft cheese, lemon zest, thyme and oregano together. Add the garlic, then season to taste. Cover and chill until needed. Both the beetroot and filling can be prepared up to a day in advance and chilled until needed.
• Lightly oil a 450g loaf tin and line with two layers of baking parchment, leaving enough excess to allow you to cover the top. Using a mandoline or sharp knife, thinly slice the cooked beetroot into 1.5-2mm slices.
• Arrange a thin layer of overlapping beetroot slices in the bottom of the tin. Spoon over a thin layer of the filling, then repeat until everything has been used, finishing with a layer of beetroot slices. Cover, then weigh down the terrine with a piece of card and a couple of cans. Chill overnight.
• For the walnut brittle, line a baking tray with baking parchment and set aside. Toast the walnuts in a small, dry frying pan over a medium heat until they smell nutty. Tip out onto the tray and spread out in an even layer. Return the pan to the heat and sprinkle in the caster sugar. Cook until caramelised, swirling the pan occasionally but not stirring, until you have a deep amber caramel. Carefully pour this over the walnuts, then sprinkle with a large pinch of chilli flakes and sea salt. Leave to cool. Once cool, break the brittle into shards or pulse in a food processor for a finer texture. The walnut brittle can be made a week in advance and kept in an airtight container at room temperature.
• To serve, unwrap the beetroot terrine and turn out onto a board. Remove the baking parchment and top with the walnut brittle, then slice. Serve with toast and a balsamic-dressed salad, if you like.