Beetroot terrine

Beetroot terrine (4 portions)


Preheat to 190 °C. Wash beetroot well and put in oven-proof dish together with Byodo Frying Oil Olive. Leave to cool, peel and slice.

Use cling film to shape soft goat cheese into a roll. Cover work space with peppermint, wild flowers and pepper and toss soft goat cheese in it to create a crust. Slice cheese as thick as beetroot.

Stir onion dices, orange mustard, orange juice, balsamic vinegar, olive- and almond oil and season to taste with salt and pepper. Alternately place beetroot and cheese slices on plates. Top with cress and garnish with dressing, horseradish and hazelnuts.