Beet Terrine with Arugula Salad

February 14th, 2014 by Erin Gennow
Beet Terrine

Beet Terrine

Beet Terrine with Arugula Salad

Beet Month continues here at The Daily Morsel, with Beet Recipe #2 – Beet Terrine with Arugula Salad.

(Beet Recipe #1 – Beet Tartare –  was featured last Friday)

This festive dish is great for entertaining, since it’s made in advance.  It’s best as an appetizer or first course, since the sweetness from the beets makes the dish a bit on the rich side.  Arugula Salad with Lemon Vinaigrette adds some brightness, and cuts through the sweetly divine, velvety terrine.

Prep Time: 1 hour

Cook Time: 1 hour

Chill Time: 5 hours

Total Time: 7 hours

Total Hands On Time: About 1 hour

Serves: 8 appetizers, first courses or light lunches

Ingredients

Beet Terrine

1 lb. beets, with tops (about 2-3 bunches)

Kosher salt, for salting the boiling water for the beet greens

2 cups ricotta cheese

1 teaspoon fine sea salt

4 teaspoons gelatin + ½ cup cold water

½ cup cream (or half and half)

½ lemon, juiced

¼ cup salted pistachios, chopped

¼ cup dill, chopped

1 teaspoon dried thyme

Arugula Salad

12 oz. wild arugula

½ cup Lemon Vinaigrette

Black pepper and coarse sea salt, for garnish

Equipment

Knife

Aluminum Foil

Baking Sheet

Large pot

2 kitchen towels

Food processor or blender

Small pot

Large bowl

Plastic wrap

Terrine –bread loaf pans work great

8 serving plates

Process

Preheat the oven to 400°F.

Beets

Beets

Remove the beet leaves from the beets, strip the leaves from the stalks.  Reserve the stalks for another use.

Rinse the beets and wrap them in foil.  Roast the beets at 400°F for 45 to 60 minutes.

Wash the beet greens thoroughly.  They usually have a lot of grit.

Washed Beet Greens

Washed Beet Greens

Bring a large pot of water to a boil.  Salt it generously with kosher salt.  Boil the beet greens for 1 minute, then rinse under cold water.  Lay the greens flat on a kitchen towel to dry.

Blanched Beet Greens Drying

Blanched Beet Greens Drying

Once the beets are done, slip off the skins and rinse them.

Roasted Beets

Roasted Beets

Coarsely chop ¼ lb. of the beets.  Set aside.

Diced Beets

Diced Beets

Ingredients for Terrine

Ingredients for Terrine

Very roughly chop the remaining ¾ lb. of beets.  Add these beets to the food processor.  Also add in 2 cups ricotta cheese, 1 teaspoon fine sea salt, and freshly ground black pepper.

Dissolve 4 teaspoons gelatin in ½ cup cold water.

Bring ½ cup cream just to a simmer in a small pot; it should reach about 180°F.  Remove from the heat and stir in the gelatin to dissolve.

Pour the gelatin cream mixture into the food processor.  Process everything to combine into a puree.

Beet Ricotta Gelatin Mixture

Beet Ricotta Gelatin Mixture

Place the puree in a large bowl.

Chop the pistachios and the dill.

Pistachios and Herbs

Pistachios and Herbs

Gently fold in the lemon juice, chopped pistachios, chopped dill, dried thyme and the remaining ¼ lb. chopped beets into the puree.

Line your terrine with plastic wrap.  I used a regular bread loaf pan.  Line the terrine with the blanched beet leaves, overlapping the leaves slightly, and making sure they hang over the edges, so you can wrap them over the top of the terrine.  Fill the terrine with the beet-ricotta mixture, leveling the top.  Wrap the beet greens over the top.

Beet Green Lined Terrine

Beet Green Lined Terrine

Filled Terrine

Filled Terrine

Terrine Wrapped in Greens Ready to Chill

Terrine Wrapped in Greens Ready to Chill

Refrigerate the terrine for 4-5 hours.

When you are ready to serve the terrine, invert the terrine onto a cutting board or dish.  Carefully peel pack the plastic wrap.  Use a hot knife to slice through the terrine.  Wipe the knife off between slices.  If using a large terrine mold, serve 1 slice per person.  If using mini terrine molds, serve 2-3 slices per person.

Beet Terrine Unmolded

Beet Terrine Unmolded

Sliced Beet Terrine

Sliced Beet Terrine

Arugula Salad

Prepare the arugula salad.  Gently toss the arugula with ½ cup Lemon Vinaigrette.  Season the salad generously with freshly ground black pepper.  Sprinkle on some coarse sea salt.

Mound the arugula salad onto one side of salad plates or shallow bowls.  Place the slices of beet terrine next to the salad and serve.

Beet Terrine with Arugula Salad

Beet Terrine with Arugula Salad

The beet terrine can be made a day in advance.  Store the beet terrine, uncut, in the refrigerator, wrapped in plastic.  Beets can be roasted up to three days in advance.

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One Response to “Beet Terrine with Arugula Salad”

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