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    You are in: Home / Recipes / Beet Terrine Recipe
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    Beet Terrine

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Aunt Kathy's Note:

    A chilled savory mold, to be sliced and served with green salad. I think blue cheese, goat cheese or gorganzola would go nicely with this. Maybe some chopped walnuts or pecans to serve. Haven't made this, posting for easy retrieval. Prep time does not include chilling time.

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    Units: US | Metric


    1. 1
      Line a loaf pan with plastic wrap, leaving overhang on the long sides of pan.
    2. 2
      Chop the onion and dill or mint finely.
    3. 3
      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.
    4. 4
      Mix the vinegars, the water, and teaspoon of honey in a small saucepan, and heat together until honey is dissolved.
    5. 5
      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.
    6. 6
      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.
    7. 7
      Slice with sharp knife and serve.

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    Nutritional Facts for Beet Terrine

    Serving Size: 1 (75 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 48.1
    Calories from Fat 1
    Total Fat 0.1 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 65.1 mg
    Total Carbohydrate 11.0 g
    Dietary Fiber 2.5 g
    Sugars 7.7 g
    Protein 1.5 g

    The following items or measurements are not included:


    white wine vinegar

    white balsamic vinegar

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