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Tj's Daddy
Beet terrine of red and yellow beet
Terrine without beetroot and beetroot with crema de balsamico, goat's cheese and thyme.
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Ingredients
Directions
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Preheat the oven to 180 ° C. Peel the beetroot and pack them in aluminum foil. Puff them in the oven for about 60 minutes.
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Remove the leaves from the sprigs of thyme and mix them with the crema the balsamic vinegar. Crumble the cheese as small as possible.
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Allow the beets to cool down until you can grab them. Plan into thin slices; keep the red beetroot apart from the yellow one.
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Mix the beetroot with half of the balsamic thyme mixture and the yellow beetroot with the other half.
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Line the cake mold with aluminum foil. Place a layer of red beet slices in the mold and crumble some goat cheese.
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Continue to make layers with half of the red beet slices and a quarter of the cheese.
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Continue with the yellow beet slices and half of the cheese. Finish with the rest of the cheese and the rest of the red beet slices.
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Fold the foil closed and put the other cake mold in the mold.
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Put a few heavy glances in there. Leave to set in the refrigerator for at least 8 hours. Cut into slices.
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Nutrition
115Calories
Sodium8% DV200mg
Fat11% DV7g
Protein12% DV6g
Carbs2% DV6g
Fiber8% DV2g
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