Beet Terrine

Step 1

Preheat the oven to 177ºC/350ºF.

Roll the beets in olive oil and season them with sea salt. Place them in a roasting pan with fresh thyme.

Cover the beets tightly with foil and roast them for about one hour or until they are tender. You can check the doneness by inserting a paring knife into the center of the beets.

After the beets are thoroughly cooked, cool them down to 7ºC/45ºF or below.

After the beets have cooled, peel them and then cut them to the desired shape. Refrigerate until needed.

Step 1

Add all the ingredients to a sous-vide bag. Vacuum seal to compress as much as you can, then cook at 90ºC/194ºF for 20 minutes.

Chill and refrigerate overnight. Reserve in the Sherry vinegar until needed.

Step 1

Soak the gelatin sheets in ice water to bloom them. After they have bloomed, squeeze them to remove the excess water and reserve in a cold place (best between 4ºC/40ºF to 7ºC/45ºF).

Warm 2 cups of apricot nectar up to 37ºC/100ºF, then add the gelatin sheets to the apricot nectar to melt the gelatin. Set the warm apricot nectar aside until ready to use (keep its temperature above 15°C/60°F).

Step 2

Brush the inside of a 2-inch half hotel pan with oil and then line with a layer of plastic wrap.

Step 3

Line the bottom of the pan with a layer of red beets that have been trimmed to evenly cover the surface of the pan.

Step 4

Drizzle the warm nectar lightly on top of the first layer of beets. Season the beets with fresh cracked black pepper.

Step 5

Repeat this process with a layer of the golden beets, creating a second layer.

Step 6

Alternate the colors until the half pan is full, about five layers in total. Cover the top with a layer of plastic wrap. Refrigerate the terrine overnight.

The following day, remove the beet terrine from the pan by inverting it onto a cutting board. Cut 1/4-inch slices with a very sharp knife. You typically get about 30-45 pieces depending on the size of your portion.

Step 7

Sprinkle with sea salt and extra virgin olive oil.