Vegan terrine

• apple cider vinegar↗1 tbsp tbsp
• beetroot↗750g raw g

  raw

• soft vegan cheese↗450g vegan g

  with onion-chive

• lemon↗1

  zest

• thyme↗handful of

  handful of leaves, gathered

• oregano↗handful of

  handful of leaves, gathered and chopped

• garlic clove↗1

  grated

• olive oil↗

  for the pan

• walnut fragments↗75g g
• granulated sugar↗125g g
• chili flakes↗large pinch of

  large pinch

• toast↗

  and salad in balsamic sauce, for serving

Step-by-step instructions

1. 1

   Fill a large pot with salted water, bring to a boil and add a splash of apple cider vinegar (to season the beet), then add the beet itself. Simmer for 45 min to 1 hour, or until the beet can be easily pierced with a knife. Drain, let cool, then peel.

2. 2

   Meanwhile, combine the soft vegan cheese, lemon zest, thyme and oregano. Add the grated garlic clove, then season to taste. Cover and chill until needed. Both the beet and the filling can be prepared a day ahead and stored in the refrigerator.

3. 3

   Lightly grease a loaf pan (450 g) with olive oil and line with two sheets of parchment paper, leaving enough overhang to cover the top. Using a mandoline or sharp knife, slice the cooked beet very thinly, about 1.5–2 mm thick.

4. 4

   Place a thin layer of overlapping beet slices at the bottom of the pan. Spoon a thin layer of filling over them, then repeat, continuing until all ingredients are used, finishing with a beet layer. Cover, then press the terrine with cardboard and several jars. Chill overnight.

5. 5

   For the nut caramel, line a baking tray with parchment and set aside. Toast the walnuts in a small dry pan over medium heat until fragrant. Transfer them to the tray and spread evenly. Return the pan to the heat, sprinkle the sugar and cook until caramelised, turning the pan occasionally but not stirring, until a dark amber caramel forms. Carefully pour it over the nuts, then sprinkle a generous pinch of chili flakes and sea salt. Let cool. Once cooled, break the caramel into pieces or pulse in a food processor for a more uniform texture. The nut caramel can be made up to a week ahead and stored in an airtight container at room temperature.

6. 6

   To serve, unwrap the beet terrine and turn it onto a board. Remove the parchment, sprinkle the nut caramel on top, then slice. Serve with toast and a balsamic‑dressed salad, if desired.