Description
A stunning vegetarian terrine featuring alternating layers of sweet roasted beetroot and creamy burrata cheese, garnished with a micro-garden salad and balsamic reduction.
Ingredients
Scale
For the Crust:
- 4 medium beetroots, trimmed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 2 balls (about 8 oz each) burrata cheese, drained and at room temperature
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh mint leaves, chopped
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- Micro greens or baby arugula for garnish
- Edible flowers (optional) for decoration
- Balsamic reduction for drizzling
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Wrap each beetroot individually in aluminum foil and roast for 45-60 minutes until tender when pierced with a fork. Let cool, then peel and slice into 1/4-inch thick rounds.
- In a small bowl, whisk together olive oil, salt, and pepper. Brush the beetroot slices lightly with the mixture.
- Line a 9×5 inch loaf pan with plastic wrap, leaving an overhang on all sides. Layer the bottom with beetroot slices, slightly overlapping. Spread about one-third of the burrata cheese over the beetroot, then sprinkle with some chopped basil and mint. Repeat layers until all beetroot and cheese are used, ending with a layer of beetroot.
- Fold the plastic wrap over the top to cover the terrine. Place another loaf pan or a weight on top and refrigerate for at least 2 hours, or overnight, to set.
- In a small bowl, whisk together balsamic vinegar and honey. Unmold the terrine by lifting the plastic wrap, invert onto a serving plate, and remove plastic. Slice into thick pieces.
- Garnish with micro greens, edible flowers if using, and drizzle with balsamic reduction. Serve at room temperature.
Notes
You can customize the seasonings to taste. For a vegan version, substitute burrata with cashew ricotta or a plant-based cheese alternative.