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Salt roast beetroot and chèvre terrine with sweet potato lavash


beetroot terrine

Ingredients 14
Servings 4
Time 20 mins

Ingredients

  • For the lavash:
  • 1
    sweet potato - grated
  • 2,5
    cup
    cake flour
  • 1
    tsp
    salt
  • 180
    ml
    water
  • 1
    egg
  • For the terrine:
  • 2
    kg
    beetroot
  • 200
    g
    rock salt
  • 150
    g
    chèvre
  • 80
    g
    sour cream
  • 30
    g
    basil
  • 100
    ml
    olive oil
  • 100
    g
    asparagus
 

Method

45 mins
 

For the lavash:



Mix the ingredients together until a soft dough forms. 


Wrap the dough and rest it in the refrigerator until it becomes firm. 


Roll the dough very thinly using a pasta machine and slice into pieces of a desired size. 


Bake on a grill at high heat for 2-3 min until golden brown.


For the terrine:


Wash and dry the whole beetroot well. 


Cover the beetroot with rock salt and bake at 200° C for 45 mins until soft. 


Peel the beetroot and let it cool down.


Mix the chèvre and sour cream together and season with black pepper. 


Slice the cooled beetroot very thinly using a mandolin or sharp knife. 


Line a mould (a small plastic container will do) with plastic wrap. 


Layer the beetroot inside the mould, leaving no holes and place a thin layer of chèvre mixture onto the beetroot. 


Continue layering until there is no more beetroot or chèvre mixture.


Place a weight on top of the terrine and press down lightly. 


Slice the terrine into three pieces and serve.



Recipe reprinted with permission of chef Jenny Ward from
CHEFS.

 

Read more on: beetroot  |  vegetables  |  food24 recipes  |  bread
 

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