BEETROOT TERRINE
Sandra van de Rheede
I love beetroot and I so enjoyed making this terrine. The beetroot slices are layered, with roasted onion cream cheese spread between each layer, and the endresult is topped with salted caramel macadamia nuts. I served it with a drizzle of balsamic glaze.
• A bunch of mixed beets, rinsed and wellscrubbed
• 2 × 500 g tubs roasted onion cream cheese, softened
• Salt and freshly ground black pepper, to taste
• A handful of basil leaves and edible flowers
• ¼ cup (50 g) salted macadamia nuts (toasted)
• Pea shoots and extra edible flowers, for garnishing
• Balsamic glaze, for garnishing
Boil the beetroot until tender. Remove from the heat and let it cool in the cooking liquid.
Line a small loaf tin with cling wrap extended over the sides, to cover the terrine.
Gently rub the skins off the beets, then slice them very thinly. (A mandolin works well for uniform slices.) Keep the different coloured beets on separate plates.
Start layering: Place a few different coloured slices of beet on the base of the pan with a few flowers and small basil leaves inbetween.
Spread a thin layer of cream cheese over. Use a palette knife dipped in hot water and wiped dry - it works very well. Season with salt and pepper.
For the next layer, use red beets only. Season with salt and pepper.
Spread a layer of cream cheese.
Repeat with the yellow
