Fine dining
Beetroot Terrine
Season's favourite Beetroot Terrine! This beautiful terrine with Violife Greek White and Creamy will become the centre piece of tonight's dinner. Special Christmas recipe!
Cooking time40 minutes
Prep time20 minutes
Servings8 portions

- 400 g Violife Greek White block grated
- 200 g Violife creamy original flavour
- 100 g almond milk
- 8 medium beetroots
- 1 tbsp thyme leaves
- 2 tbsp chives
- 75 g pecans
- 2 tbsp maple syrup
- fresh dill to garnish
- 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.
