Beet Terrine
Ingredients
Instructions
- Line a loaf pan with plastic wrap, leaving overhang on the long sides of pan.
- Chop the onion and dill or mint finely.
- 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.
- Mix the vinegars, the water, and teaspoon of honey in a small saucepan, and heat together until honey is dissolved.
- 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.
- 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.
- Slice with sharp knife and serve.
Nutrition & Diet Analysis (per serving)
245
kcal
12% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).