4 large red organic beetroots
4 large golden organic beetroots
1 small red onion
½ cup handful of mint leaves
5 gelatin leaves
45 ml white wine vinegar
45 ml white balsamic vinegar
1 teaspoon of honey
45 ml water
Salt and freshly ground black pepper
½ cup yogurt
2 teaspoon grated horseradish
Salt and freshly ground black pepper to taste
2 tablespoon scallion circles
1 tablespoon finely chopped chives
Combine all ingredients and allow to sit for 20 minutes and adjust seasoning if necessary.
Goat cheese croquettes
½ cup soft goat cheese
1 beaten egg
½ cup panko (Japanese breadcrumbs)
Prepare the beetroots
Preheat oven to 400°F. Wrap each beetroot individually in aluminum foil. Roast in the oven for 1-2 hours or until soft when pierced with a skewer. Allow the beetroot to cool. Peel the beetroot and trim the sides to make straight edges. Cut each beetroot into ¼ inch thick slices.
Goat cheese croquettes
Shape the goat cheese using teaspoon into small oval shapes (quenelles), dip lightly in beaten egg and coat in the panko. Reserve.
Assembling the terrine
Line a terrine with saran wrap.
Mix the vinegars, the water, teaspoon of honey and salt and pepper in a small bowl and heat together, until the honey is dissolved.
Soften the gelatin leaves in a bowl with cold water, completely covered. Once soft, squeeze the excess water from the leaves and add to the warm vinegar/water sauce. Stir until completely dissolved. Season with salt and pepper.
Chop the red onion and mint leaves finely. Place a layer of red beetroot slices at the bottom of the terrine, follow with a sprinkling of red onion and mint, and season with salt and freshly ground black pepper. Sprinkle with some of the vinegar honey mixture. Place a layer of golden beetroot on top and more mint and red onion, season again and sprinkle with more vinegar honey mixture. Repeat this until you are 1-inch form the top of your terrine mold. Cover the terrine with saran wrap and place a board on top. Weigh the terrine lightly for several hours or overnight.
Mix all the ingredients for the sauce together and let sit for 10 minutes, check for seasoning and adjust with salt and freshly ground black pepper.
Pre-heat oil for deep-frying to 350ºF. Un-mold the terrine onto a cutting board leaving the saran wrap attached. With a sharp thin knife cut ½-inch slices supporting the end piece as you slice. Remove the saran wrap and place the slice onto your serving plate. Place a tablespoon of yogurt sauce by the side of the terrine. Fry the goat cheese for 2 minutes or until golden, drain and season with salt and freshly ground black pepper. Place 2 croquettes in the middle of the yogurt sauce and garnish with arugula leaves. Serve immediately.
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