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.


19 thoughts on “Beetroot and mint terrine

  1. i have always hated beetroot. in fact, it’s the ONLY vegetable I just can’t eat. Maybe this will help me change my mind? who knows. in any case, kudos for using an aspic-based terrine, they have gone completely out of fashion and are worth reviving! thanks for taking part in wtsim!


  2. I love beets and this recipe is absolutely beautiful. Your photography just gets better and better!


  3. Beautiful colour.
    Now i hardly eat beetroot. When i eat them they are pickled ones bought frm the shop.
    Back at home my mom used to make a curry with beet and when we ate them with rice it was so colourful the whole plate , we kids used to love it


  4. im one of the few people too who loves beets!!whether raw on salad, or cooked for soup..i really love them!!this terrine good be a good entrée i could use for the valentine dinner im preparing for my hubby and i..il probably do them heart shaped 🙂


  5. This is lovely – tremendous visual appeal which I know I’d like sinse I love beets and mind togethr.. I love the use of gelatin here. I’ve been working on a beet and garlic custard terrine – so far I’ve made 5 versions and none of them have got me where I want to go. Maybe tomorrow it will go better.


  6. I like beets a lot. You just have to be careful not to let their powerful flavour (and rather all-pervading colour) overpower other ingredients. What you did here looks lovely.

    Also… I must inform you that you have been tagged!

    Here are the rules:
    1. Link to your tagger and post these rules on your blog.
    2. Share 5 facts about yourself on your blog, some random, some weird.
    3. Tag 5 people at the end of your post by leaving their names as well as links to their blogs.
    4. Let them know they are tagged by leaving a comment on their blog

    (I know this meme has been around for a while so if you’ve done it before, my apologies. You could always just link to the previous occasion…)


  7. Beetroot has been a favorite of mine for as long as I can remember. I prefer it boiled, cold and sliced, and has always felt that it’s a wee bit of a waste to pickle it, or serve it with vinegar. But this lovely-looking terrine might win me over yet 🙂


  8. Ronell, al this work photography, comments, drawings, paintings etc are too good to be wasted – YOU MUST DO SOMETHING WITH THEM….YOU WILL GET AN OFFER, WAIT AND SEE !


  9. I have an affinity for beetroot…..love the intensity for color and their sweetness. My next post will be about my first time fondness for beetroot w. eggs that is!

    Never had it in a gelatin mold and it looks enticing.

    I love your website’s approach to food, photos & your words, look forward to reading more…


  10. What is the equivalent to gelatin leaves? I have knox gelatin packages here at home. I love beets. I am looking forward to this dish.


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