Beetroot terrine
Beetroot terrine (4 portions)
Ingredients
- 3 beetroots
- 2 tbsp Byodo Frying Oil Olive
- 500 g soft goat cheese
- 1 tbsp peppermint, finely cut
- 1 tbsp wild flower mix
- black pepper, fresh ground
- 1 small onion, finely diced
- 1 tsp Byodo Orange Mustard
- 1 tbsp orange juice
- 2 tbsp Byodo Condimento Bianco
- 2 tbsp Byodo Olive Oil, extra virgin, mild, Italy
- 2 tbsp Byodo Almond Oil, cold pressed
- Byodo Atlantic Sea Salt, fine-grained
- black pepper, fresh ground
- 1 bowl cress
- 1 tbsp Byodo Horseradish
- 2 tbsp hazelnuts, roasted, roughly chopped
Preparation
Preheat to 190 °C. Wash beetroot well and put in oven-proof dish together with Byodo Frying Oil Olive. Leave to cool, peel and slice.
Use cling film to shape soft goat cheese into a roll. Cover work space with peppermint, wild flowers and pepper and toss soft goat cheese in it to create a crust. Slice cheese as thick as beetroot.
Stir onion dices, orange mustard, orange juice, balsamic vinegar, olive- and almond oil and season to taste with salt and pepper. Alternately place beetroot and cheese slices on plates. Top with cress and garnish with dressing, horseradish and hazelnuts.