Autumn Beet and Tre Stelle® Mascarpone Terrine
Cut into 1” cubes and secure with toothpicks
Prep Time:35 minutes Ready In:
1 + hour Serves:
12
Ingredients:
3 medium fresh red beets 3 medium golden or any other coloured beets 1 tub | 475 g Tre Stelle® Mascarpone 1 tbsp | 15 mL freshly grated lemon zest 2 tbsp | 30 mL fresh chives, snipped finely 2 tbsp | 15 mL fresh parsley, finely chopped 1 tbsp | 15 mL dried oregano 2 medium garlic cloves, peeled and minced salt and freshly ground black pepper to taste
Instructions:
Line a 10x20 cm loaf tin (enough to hold 4 cups), with parchment paper, leaving enough paper overhanging so you can easily remove the terrine when complete. In a large saucepan, boil the beets until tender – approximately 30 minutes. Set aside to cool. When cool enough to handle peel under running water. Using a mandolin or a sharp knife, slice the beets into thin pieces (approximately 3-5 mm). Set slices on paper towels to dry. In a large bowl combine Mascarpone, lemon zest, chives, parsley, oregano and garlic. Stir until combined; season to taste with salt and freshly ground black pepper. Cover and refrigerate until ready to assemble. To assemble: put a layer of golden beets along the bottom of the tin followed by a thin layer of Mascarpone mixture. Do not overlap beets. When tin is half full switch to red beets and continue to layer until tin is full, ending with beets. Cover with overlapping parchment and refrigerate at least 8 hours. Cover the set terrine with a plate and turn upside down to remove the terrine. Slice and serve. Makes 12 servings. Tapas Tip: cut into 1” cubes and secure with toothpicks
