Beetroot and Liquorice Terrine with Apple Purée and Pickled Walnut

Beetroot Terrine

  • 500g beetroot
  • salt and oil
  • 10g liquorice
  • 2 leaves gelatine

Wrap 300g of the beetroot in foil with the salt and oil, place on a baking tray and cook till soft for about 2 hours. Juice the rest of the beetroots, infuse with the liquorice and strain through a fine sieve. Soak the gelatine in cold water till soft. Heat the beetroot juice, remove from heat then add the gelatine, after you have squeezed out the extra water. Let cool. When the beetroots are soft remove from tray and peel of the skin
Slice the cooked beetroot in thin slices. Line the terrine mould with cling wrap
Start layering the beetroot in the mould for every layer pour a little of the beetroot jelly to coat each layer. Place in fridge till set. Carefully remove from mould and rewrap the terrine with new cling wrap, slice into portions.

Apple Purée

  • 5 Granny Smith apples,  peeled and cubed
  • 50g unsalted butter
  • 100g verjuice
  • 100g smoked balsamic vinegar

Heat a medium pot add the butter, when the butter turns a light brown colour add the cubed apple, cook till soft. Add the verjuice and reduce. Add the balsamic and reduce till syrupy. Blend and pass through fine sieve.

Pickled walnuts

  • 250g walnuts, roasted and peeled
  • 100g white wine vinegar
  • 100g sugar
  • 100g fennel juice

Mix the vinegar, sugar and fennel juice together in a pot and bring to the boil. Pour over the walnuts and let cool.

Môreson Blanc de Blanc MCC compliments this dish

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Recipe Margot Janse • Photography C&D Heierli