Baked Beetroot Terrine

This recipe of Baked Beetroot Terrine and Horseradish Cream with Orange Oil and Fennel Salad was kindly donated to us by Andrew Dargue, the Head Chef at Vanilla Black, an upmarket vegetarian restaurant. Yes, you read that right. The words upmarket and vegetarian don’t usually accompany each other, and Andrew is determined to change that. This dish would be a wonderful and unusual starter for a dinner party.

INGREDIENTS

1kg un-cooked beetroot
2cm stick of horseradish
50ml whipping cream
1 large orange
25ml extra virgin olive oil
1 head fennel
Salt and pepper
Sugar

METHOD

Terrine:
• Peel beetroot and slice thinly, preferably on a mandolin
• Arrange in layers in a loaf tin lined with greaseproof paper, seasoning with salt, pepper and a little sugar
• Cover in tin foil and bake at gas mark 5 (190C / 375F) for 1 and ¼ hours or until tender
• Leave to cool, preferably overnight

Horseradish Cream:
• Put horseradish through a juicer or grate finely if you prefer
• Whip cream till firm then season with salt and fold in the horseradish

Orange Oil and Fennel Salad:
• Squeeze orange juice into olive oil and mix
• Slice fennel thinly and dress with the oil

TO ASSEMBLE

Un-mould the beetroot from the terrine. Slice with a sharp knife then lay on a plate. Spoon some cream onto the terrine then add a portion of the fennel salad to the side.

Recipe courtesy of Vanilla Black, 17- 18 Tooks Court, London EC4A 1LB. Tel: 020 7242 2622. Web: www.vanillablack.co.uk