Fine dining
Beetroot Terrine
Season's favourite Beetroot Terrine! This beautiful terrine with Violife Greek White and Creamy will become the centre piece of tonight's dinner. Special Christmas recipe!
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Cooking time40 minutes
Prep time20 minutes
DifficultyMedium
Servings8 portions
- 400 g Violife Greek White block grated
- 200 g Violife creamy original flavour
- 100 g almond milk
- 8 medium beetroots
- 1 tbsp thyme leaves
- 2 tbsp chives
- 75 g pecans
- 2 tbsp maple syrup
- fresh dill to garnish
- Grease a loaf tin with olive oil, then line with a few pieces of cling film, allowing enough to overlap the sides. Boil the beetroots and simmer for 40 minutes or until you can pierce a knife into them easily. Leave to cool.
- Finely chop the chives and mix with the Violife Greek White and Violife Creamy Original, the almond milk, the thyme, ½ tsp finely ground black pepper and ½ tsp salt. Cover and chill.
- Peel the beetroots and cut into 1 cm slices on a mandolin, or with a sharp knife.
- Add a layer of slightly overlapping beetroot slices to the bottom of the tin trimming them to fit. Add a thin layer of the Violife mixture, then repeat the steps until everything is used up, finishing with a layer of beetroot.
- Cover with more cling film and weigh down with other tins of the same size, and chill overnight.
- To prepare the garnish, toast the pecans in a frying pan for a few minutes. Τhen add the maple syrup and caramelise.
- To serve, remove the cling film from the tin and turn terrine onto a platter or board. Sprinkle with the caramelised pecans and fresh dill and cut into slices with a sharp knife.
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