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Carrot terrine with beetroot relish


Serves: 8
timePrep time: 40 mins
timeTotal time:
Carrot terrine with beetroot relish
Recipe photograph by Ant Duncan

Carrot terrine with beetroot relish

Although this veggie terrine works well as a starter, it can also be served warm as a main meal for six, with new potatoes and spring veg on the side

Serves: 8
timePrep time: 40 mins
timeTotal time:

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Nutritional information (per serving)
Calories
331Kcal
Fat
16gr
Saturates
3gr
Carbs
34gr
Sugars
23gr
Fibre
6gr
Protein
9gr
Salt
0.5gr

Ingredients

  • 525g peeled carrots
  • 3 tsp yeast extract (Marmite)
  • 1 medium red onion, finely chopped
  • 1 garlic clove, crushed
  • 1 tbsp olive oil
  • 200g unsalted cashews
  • 2 tbsp tahini
  • 80g fresh breadcrumbs
  • 2 tbsp chopped parsley
  • 1 tbsp caraway seeds (or cumin if you prefer)
  • zest and juice of 1 lemon
  • salad leaves to serve
For the relish
  • 300g natural cooked beetroot
  • 1 small red onion, finely chopped
  • ½ tsp chilli flakes
  • 75ml balsamic vinegar
  • 75g light brown sugar
  • juice of ½ a lemon

Step by step

Get ahead
Bake the terrine and chill up to 24 hrs ahead. Leftovers and the relish keep for up to 3 days in the fridge.
  1. Grease and line a 900g loaf tin (10cm x 20cm base) with baking paper.
  2. Cut 450g of the carrots into large chunks and boil for 20 minutes or until very tender. Measure out 50ml of the cooking liquid, stir in the yeast extract and set aside. Drain the carrots and leave to cool.
  3. Meanwhile, fry the onion and garlic in the oil for 5 minutes over a medium-high heat until soft but not coloured.
  4. Preheat the oven to 180°C, fan 160°C, gas 4. Pulse the cashews and cooked carrots in a food processor until finely chopped. Transfer to a bowl and stir in the tahini, breadcrumbs, parsley, caraway, lemon zest and juice, plus the Marmite ‘stock’. Mix well.
  5. Slice the reserved carrot into thin discs and arrange in the base of the loaf tin. Spoon the carrot-cashew mixture on top and press down firmly. Cover with foil and bake for 45 minutes, then uncover and bake for 30 minutes more. Allow to cool in the tin before turning out. Chill until needed.
  6. To make the relish, finely dice 200g of the beetroot and put in a pan with the onion and chilli. Roughly chop the remaining beetroot and blitz in a blender with the balsamic, sugar, lemon juice and 50ml water, until smooth. Add the mixture to the beetroot in the pan, then bring to the boil, reduce the heat and simmer uncovered for 20 minutes or until sticky and syrupy. Set aside to cool.
  7. Serve slices of the terrine with a spoonful of the beetroot relish and a few salad leaves.

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