Beetroot and Violife Greek White Terrine
December 7, 2018
Grease a loaf tin with olive oil, then line with a few pieces of cling film, allowing enough to overlap the sides. Boil the beetroots and simmer for 40 minutes or until you can pierce a knife into them easily. Leave to cool.
Finely chop the chives and mix with the Violife Greek White and Violife Creamy Original, the almond milk, the thyme, ½ tsp finely ground black pepper and ½ tsp salt. Cover and chill.
Peel the beetroots and cut into 1 cm slices on a mandolin, or with a sharp knife.
Add a layer of slightly overlapping beetroot slices to the bottom of the tin trimming them to fit. Add a thin layer of the Violife mixture, then repeat the steps until everything is used up, finishing with a layer of beetroot.
Cover with more cling film and weigh down with other tins of the same size, and chill overnight.
To prepare the garnish, toast the pecans in a frying pan for a few minutes. Τhen add the maple syrup and caramelise.
To serve, remove the cling film from the tin and turn terrine onto a platter or board. Sprinkle with the caramelised pecans and fresh dill and cut into slices with a sharp knife.