preparation: 30min 

resting: 1 day

table: 6x people

difficulty: easy

cost: "€"

Ingredients

· 8x beetroots 

· 3x avocado 

· a few nuts 

· goat cheese chunk (350g) soften in cream (2x tbsp) 

· sherry vinegar 

· olive or nuts oil 

· mignonette of pepper, salt, cumin, fennel 

· fresh minced chive 

· half a lime's juice 

Methods 

STEP 1 Prepare all the ingredients. Slice the beetroot and avocado, mince the chive, mix the cheese with the cream to make easier the preparation and keep it at room temperature. Realize your mignonette incorporating all the spices mentioned (pepper, salt, cumin, fennel). To get the right balance between the spices, put 1 unit of each, salt, cumin, fennel for 3 units of peppers. Smash the nuts in small bits that will be later incorporated into the terrine.  

STEP 2 Chose carefully the container you will want to use in order to create your terrine. I would recommend a loaf pan as it will give to the terrine a nice shape and also help with the slicing. Put plastic wrap in the loaf pan and let it hang over the sides. At the end of the recipe, we will close the plastic wrap over the terrine which will help bring the shape and facilitate the service.  

STEP 3  We can now start to prepare the terrine with the different layers. 1. beetroot 2. avocado 3. goat cheese 4. 1x tbsp. of nuts oil 5. 1x tbsp. of vinegar 6. season well with our mignonette 7. add bits of nuts Repeat this cycle 2x times and finish with a last layer of beetroots. Season once again on the last layer with our mignonette. Fold over the plastic wrap and add some weight over to build the shape. Place your terrine into the fridge and let it rest for about 36 hours.  

STEP 4 Take the terrine out of the loaf pan, put away the plastic wrap and place on the chopping board. To cut the slice (approximatively 2 cm each), I recommend to use a very sharp Chef or Santoku knife. Serve with nuts, seasoning from our mignonette on the top and a splash of balsamic vinegar cream.