Beetroot Terrine Recipe

1. 1

   Place all ingredients except the gelatin into a large pan, cover with cool water, bring to the boil and then skim.

2. 2

   Place the lid on and simmer till the beetroot is cooked.

3. 3

   Strain the vegetables and meat off, and keep.

4. 4

   Re-boil the remaining juice till you have 500ml of cooking liquor.

5. 5

   Soften the gelatin in cool water and heat into the warm liquid.

6. 6

   Allow this to cold till just about setting point.

7. 7

   Meanwhile, slice the beetroot and carrots into half inch slices.

8. 8

   Pour a little of the unset jelly into a half kilo loaf tin, then place a layer of beetroot slices in.

9. 9

   Season with a little salt and pepper, then pour on a little more unset jelly, then a layer of carrot slices, seasoning, jelly and the shallots in a row down the centre, seasoning.

10. 10

    Then further jelly, carrots, seasoning.

11. 11

    Finally finishing with a layer of beetroot.

12. 12

    Cover with film and press with a heavy chopping board.

13. 13

    Place in the fridge till set.

* Per serving · 4 servings · Values may vary.

No additional tips available.