Garden beetroot terrine

A beautiful vegetarian starter which can be made in advance, this terrine sees slices of beetroot set within a beetroot jelly. The sweet earthiness of the terrine is balanced with a creamy horseradish sorbet.

'Way back in 1994, to celebrate the autumn season, I had a recipe called Terrine of Beetroot and Wild Pigeon. This recipe is a modern version of it and the addition of horseradish sorbet adds all of the coolness and spice to the sweetness of the beetroot. I am lucky that the beetroot comes from the garden at Le Manoir. The two varieties I use are Golden, an 1806 heritage variety and Bull’s Blood, another 1793 British heritage variety. I find they give our guests the very best beetroot experience.'

Follow Raymond on Instagram, Twitter and Facebook. Recipe © Raymond Blanc.



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