Beetroot Terrine

This elegant starter from Michelin-starred chef Charles Coulombeau layers jewel-bright beetroot with tangy goat’s cheese and is made the night before, making dinner parties effortless…

Serves 8 | Prep time: 25 minutes | Resting time: 8 hours | Cooking time: 5 minutes

INGREDIENTS

• 4 large cooked beetroots
• 300 g fresh goat’s cheese
• 100 ml single cream
• 50 ml crème fraîche
• 3 gelatine leaves
• 2 tbsp rice vinegar
• 1 bunch of chives
• 1 tbsp yuzu kosho
• 1 tbsp ginger paste
• 1 lemon
• Salt and pepper

METHOD

1. Thinly slice the beetroot using a mandoline.
2. Season the goat’s cheese with chopped chives, rice vinegar, yuzu kosho and ginger paste. Add a little salt and pepper.
3. Melt the gelatine in the crème fraîche, then stir it into the goat’s cheese mixture.
4. Line a terrine mould with cling film and layer the beetroot and goat’s cheese alternately to build the terrine.
5. Cover and refrigerate overnight with a weight on top to compress.
6. The next day, slice and serve with a salad and al little whipped cream flavoured with lemon zest.

Lead photo credit : Terrine de Betterave_@Roza Sayfullaeva-GTMPC