Beetroot and mint terrine

Few people like beetroot. I was one of them, until I started playing around with beetroot….roasting them, making a creamy soup, combining them with different flavours, of which mint and apple and pear are my favourite.

I made them into a terrine here, combined with mint and red onion and served with a minty lemon zest yogurt…which my judging panel all seemed to enjoy. I hope you do too.


Beetroot terrine

  • 4 large beetroots, cooked and skin peeled off
  • 1 small red onion
  • a handful of mint leaves
  • 5 gelatin leaves
  • 45 ml white wine vinegar
  • 45 ml white balsamic vinegar
  • 1 teaspoon of honey
  • 45 ml water
  • salt and pepper
  • Yogurt sauce:  a cup of natural yogurt
  • chopped mint leaves
  • lemon juice
  • zest of a lemon
  1. Line a terrine pot with baking paper.
  2. Chop the onion and mint leaves finely.
  3. Cut the beetroot into small cubes or thin rounds. Layer some beetroot at the bottom of the terrine. Follow with a layer of chopped onion and then a generous layer of chopped mint. Repeat and finish with a layer of beetroot.
  4. Mix the vinegars, the water, teaspoon of honey and salt and pepper in a small bowl and heat together, until the honey is dissolved.
  5. Soften the gelatin leaves in a bowl with cold water, completely covered. Once soft, squeeze the excess water from the leaves and add to the warm vinegar/water sauce. Stir until completely dissolved. Season with salt and pepper.
  6. Pour the warm, runny gelatin over the terrine until covered. Press slightly down, cover and refrigerate until set, at least 6 hours, but preferably overnight or longer for a better flavour.
  7. Mix all the ingredients for the yogurt sauce and leave to infuse.
  8. Serve a fairly thick slice of terrine with some drizzled sauce, alongside a green salad for an interesting starter and decorate with some mint leaves and fresh pepper.

                                     Serves 6 people

This is an entry for WTSIM…, hosted this month by Joanna at The passionate cook.


Smoked salmon salad

This salad looks probably more like a meal for summer than midwinter, but it doesn’t take away from the fact that it is healthy and delicious. Some of the ingredients can be served warm on the salad, a poached egg can be added, some crispy warm croûtons. You can serve it on a warm “pain perdu“, or on a bed of warm pasta, or a bed of warm lentils of your choice. Serve it with a warm vinaigrette or a creamier vinaigrette for more substance. I served it here as is with a pungent vinaigrette and a homebaked wholewheat bread, of which I’ll share the recipe later.


Smoked salmon salad.

A variety of salad leaves of your choice, sliced celery, available herbs(parsley, chervil, fennel), grated carrot, green beans(steamed until just tender), capers, strips of smoked salmon.

Mix the salad leaves in a big platter and top with the carrots and celery. Tear the salmon into strips and arrange on the salad. Finish off with the warm steamed beans, herbs and capers. Serve with the vinaigrette on the side and a dark, hearty wholewheat bread.

Vinaigrette: Mix together a chopped shallot with olive oil, a dash of pumpkin oil, sherry wine vinegar and some lemon juice to you taste. I don’t believe in the basic rule of 1 part acid :3 parts oil…I find it too oily for me. I prefer to taste it as I go along, starting with a pinch of salt and my chosen acids and then adding the oil, whisking all the time and tasting. Adding a spoonful of dijon mustard, will quickly turn it into a delicious creamy emulsion. Season with salt and pepper.