Beet Terrine

1. 1

   Line a loaf pan with plastic wrap, leaving overhang on the long sides of pan.

2. 2

   Chop the onion and dill or mint finely.

3. 3

   Cut the beetroot into small cubes or thin rounds. Layer some beetroot at the bottom of loaf pan. Follow with a layer of onion and then a generous layer of chopped dill or mint. Repeat and finish with a layer of beetroot.

4. 4

   Mix the vinegars, the water, and teaspoon of honey in a small saucepan, and heat together until honey is dissolved.

5. 5

   Soften the gelatin leaves in a bowl with cold water, completely covered. Once soft, squeeze out excess water from the leaves and add to the warm water/vinegar sauce. Stir until completely dissolved. Season to taste with salt and pepper.

6. 6

   Pour the warm, runny gelatin over the beets in the loaf pan until covered. Press down slightly, cover and refrigerate until set, at least 6 hours, but preferably overnight or longer for a better flavor.

7. 7

   Slice with sharp knife and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.