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