Beetroot Terrine
This is an awesome dish when you want to get a bit more fancy with your vegan cooking and impress friends and family at dinner.
This recipe makes 8 portions
Time: 60 minutes
INGREDIENTS:
- 400g grated vegan cheese
- 200g Vegan cream cheese
- 100g almond milk
- 8 medium beetroots
- 1 tbsp thyme leaves
- 2 tbsp chives
- 75g pecans
- 2 tbsp maple syrup
- Fresh dill to garnish
METHOD:
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 vegan cream cheese, 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 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.