Recipe : Beet terrine with goat cheese and walnuts


Hello everyone, today presents the following Recipe : Beetroot terrine with goat cheese and walnuts

Here is the recipe in detail:

For 10 people

TOTAL TIME: 55 mins
Preparation: 25 mins
Cooking: 30 mins

Ingredients :

450 g cooked beets
250 g Fresh goat cheese
100 g mascarpone
30 g Chopped chives
50 g Crushed walnut kernels
Mill pepper
3 sheets of gelatin (or 3 g of agar-agar)

Step 1: Boil the beets and peel them.

Puree them in a blender.

Step 2: Soften the gelatin in very cold water.

Squeeze it out and melt it in two tablespoons of boiling water, if it is not completely melted in this case put it in the microwave for 10 seconds.

Step 3: Incorporate the gelatin into the beet puree.

Mix the fresh goat cheese with the mascarpone, salt and pepper.

Step 4: Add the chopped chives and mix everything well.

Line a cake mold (or the mold of your choice) with plastic film and garnish it by alternating layers of beetroot and layers of goat cheese and interposing crushed walnut kernels between each layer.

Step 5: Start and end with a layer of beetroot.

Fold the plastic film over the last layer and place in the fridge for at least 6 hours or ideally overnight.

Step 6: Unmold the terrine and serve the slices very fresh, why not with a small salad with walnut oil for example.

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