Garden Beetroot Terrine & Horseradish Sorbet

Serves four

• 160 g Large ruby beetroots, peeled and sliced ½cm thick
  
• 300 ml Ruby port
• 160 g Beetroot juice
• 16 ml Cabernet Sauvignon vinegar
• 16 ml Balsamic vinegar
• 3 g Salt
• Pinch ground black pepper
• 4 g Agar agar
  
  

• 2 Baby ruby beetroot, steamed and peeled
  
• 2 Baby golden beetroot, steamed and peeled
• 2 Baby candy beetroot, steamed and peeled
• 16 ml Extra virgin olive oil
• 5 ml Chardonnay vinegar
• Pinch caster sugar
• Salt and pepper, to taste
  
  

• 1 Baby candy beetroot, peeled and sliced 1mm
  
• 5 g White wine vinegar
• 2 g Caster sugar
• Pinch salt
• 1 tsp Extra virgin olive oil
  
  

Nutritional information
Per serving: 250 Kcal

Environmental Impact

Per serving: 
324 grams CO₂ equivalence - carbon footprint
323 litres - water footprint

This recipe’s environmental sustainability level is: High.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

For the beetroot terrine.

Vacuum pack the beetroot slices and steam for 20 minutes or until tender. Once cooled, trim the slices to fit into the terrine mould (130mm x 110mm x 60mm deep) with a gap of 1cm visible from the edge of the terrine.  

Turn these out neatly onto a tray, ready to set with the jelly. In a large saucepan, reduce the port by half and add the beetroot juice, vinegars and seasoning. Bring back to a simmer and whisk in the agar agar. Bring back to the boil, take off the heat and pass through a fine sieve. Set a small tester in the fridge to check the seasoning and texture of the set jelly. Adjust the seasoning if needed and use immediately, keeping the jelly hot as you build the terrine. Pour ¾cm of the warm jelly into your terrine mould. Allow the jelly to begin to set, then add the first layer of beetroot slices. Repeat with the remaining slices and enough jelly to cover the final layer of beetroot by 5mm. Reserve the leftover jelly to make the purée. Make sure the jelly doesn’t completely set between the layers or your terrine will fall apart when you try and slice it. Once the terrine has set firm, turn it out by using a large flat fish slice to push the terrine away from the edge of the mould, gently releasing it. Slice the terrine about 1cm thick and place on a tray and cover with cling film. Reserve in the fridge until needed.  

For the beetroot puree.

With the remaining beetroot jelly, leave it to set firm and purée in a blender until smooth. Pass through a muslin cloth and reserve until required. 

For the beetroot garnish.

Portion the beetroots in a mixture of halves, quarters or slices and keep in separate bowls. Mix the remaining ingredients in a separate bowl and evenly distribute between the 3 bowls. Mix thoroughly, taste and adjust the seasoning if required.  

For the horseradish sorbet.

Place the sugar, water and glucose in a heavy-bottom pan and bring to the boil, before leaving to cool slightly. Add the remaining ingredients and churn in an ice cream machine. Keep in a freezer until required. horseradish purée Place all the ingredients in a blender and purée until smooth.  

For the pickeld beetroot.

In a large bowl, mix all ingredients together and leave to marinade for a minimum of 30 minutes. 

To serve.

Place the terrine slice in the middle of the plate, placing the other garnishes neatly around. Finish with a quenelle of horseradish sorbet. Dress the plate with micro herbs and edible flowers. 

The Chef’s Advice

Vegetables are the star of this dish, so try to select local, organic produce whenever possible for optimal taste and flavour.

Nutritional Advice

For a healthy and sustainable diet, eat plenty of plant-based foods such as vegetables, fruits, pulses and whole grains.

Environmental Advice

Choose seasonal ingredients, local or traditional varieties.

Fruits and veggies have a low environmental footprint, especially when grown in season. Eating fresh, seasonal produce means that what we’re eating will have been grown in a way that works with the weather and doesn’t require lots of energy to grow or store and is lovely and fresh.