Beet Terrine

Directions

1. 1
   Line a loaf pan with plastic wrap, leaving overhang on the long sides of pan.
2. 2
   Chop the onion and dill or mint finely.
3. 3
   Cut the beetroot into small cubes or thin rounds. Layer some beetroot at the bottom of loaf pan. Follow with a layer of onion and then a generous layer of chopped dill or mint. Repeat and finish with a layer of beetroot.
4. 4
   Mix the vinegars, the water, and teaspoon of honey in a small saucepan, and heat together until honey is dissolved.
5. 5
   Soften the gelatin leaves in a bowl with cold water, completely covered. Once soft, squeeze out excess water from the leaves and add to the warm water/vinegar sauce. Stir until completely dissolved. Season to taste with salt and pepper.
6. 6
   Pour the warm, runny gelatin over the beets in the loaf pan until covered. Press down slightly, cover and refrigerate until set, at least 6 hours, but preferably overnight or longer for a better flavor.
7. 7
   Slice with sharp knife and serve.