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
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Line a terrine pot with baking paper.
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Chop the onion and mint leaves finely.
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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.
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Mix the vinegars, the water, teaspoon of honey and salt and pepper in a small bowl and heat together, until the honey is dissolved.
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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.
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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.
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Mix all the ingredients for the yogurt sauce and leave to infuse.
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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.
Myfrenchkitchen 
