You either love or hate beetroot. I’m in the “love it camp” and it’s very good for your blood pressure too. This is a make ahead starter and with the addition of whipped goats cheese (and some edible flowers) it’s a winner
I make my own raspberry vinegar by steeping the vinegar in raspberries for a few weeks then sieve and rebottle. If you can’t get raspberry vinegar replace with a very good balsamic vinegar
400g beetroot, scrubbed
1 small red onion, very finely diced
2 tbsp mint, chopped
45ml white wine vinegar
45ml raspberry vinegar
1 tsp honey
200 ml beetroot juice
1 tsp agar agar
Whipped goat’s cheese
250g goats cheese
120ml double cream
3 tbsp honey
3 tbsp pine nuts, toasted
Preheat the oven to 200C fan. Wrap trim most of the stalk off each beetroot leaving on the crown. Wrap each beetroot in foil, place on a tray and bake for 50 – 60 minutes, checking after 40 minutes by poking with a sharp knife.
Once cooked, unwrap and leave to cool. When cold, slip off their skins and remove the crown. cut into thin slices and set aside.
Grease the loaf tin or terrine mould and line with cling film with an overlap of cling film to cover the top. Put a layer of beetroot, season with salt and pepper, sprinkle with a little red onion and mint and top with another layer of beetroot. Continue layering ending with a layer of beetroot.
In a small saucepan, pour in the vinegars, honey and beetroot juice and add some sea salt and pepper, over a medium heat, whisk in the agar agar while you bring to the boil and continue whisking for a couple of minutes until it is completely dissolved. Pour over the terrine. Press everything down very lightly, cover and put in the fridge overnight.
To serve, release from the mould and cut into slices and serve with a dollop of whipped goat’s cheese and some edible flowers or micro herbs and a sprinkle of toasted pine nuts
Whipped goat’s cheese
Crumble the goat’s cheese into a mini food processor and process until smooth. Add the honey and cream and pulse a couple of times. Check the seasoning and add salt and pepper if you want
Beetroot terrine with whipped goat's cheese
Equipment
Ingredients
- 400 g beetroot scrubbed clean
- 1 small red onion finely chopped
- 2 tbsp mint finely chopped
- 45 ml Good quality white wine vinegar
- 45 ml raspberry vinegar see not above
- 200 ml beetroot juice
- 1 tsp honey
- 1 tsp agar agar
Whipped goat's cheese
- 250 g goats cheese
- 120 ml double cream
- 3 tbsp honey
- 3 tbsp toasted pinenuts to serve
Instructions
- Preheat the oven to 200C fan. Wrap trim most of the stalk off each beetroot leaving on the crown. Wrap each beetroot in foil, place on a tray and bake for 50 - 60 minutes, checking after 40 minutes by poking with a sharp knife.
- Once cooked, unwrap and leave to cool. When cold, slip off their skins and remove the crown. cut into thin slices and set aside.
- Grease the loaf tin or terrine mould and line with cling film with an overlap of cling film to cover the top. Put a layer of beetroot, season with salt and pepper, sprinkle with a little red onion and mint and top with another layer of beetroot. Continue layering ending with a layer of beetroot.
- In a small saucepan, pour in the vinegars, honey and beetroot juice and add some sea salt and pepper, over a medium heat, whisk in the agar agar while you bring to the boil and continue whisking for a couple of minutes until it is completely dissolved. Pour over the terrine. Press everything down very lightly, cover and put in the fridge overnight.
- To serve, release from the mould and cut into slices and serve with a dollop of whipped goat's cheese and some edible flowers or micro herbs and a sprinkle of toasted pine nuts
Whipped goat's cheese
- Crumble the goat's cheese into a mini food processor and process until smooth. Add the honey and cream and pulse a couple of times. Check the seasoning and add salt and pepper if you want
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