Beetroot and mint terrine with honey whipped goats cheese
Line a baking tray or plastic tray with plastic wrap. Thinly slice roasted beetroot. Layer the tray with beetroot, chopped fresh mint and finely diced red onion. Once finished layering heat 125ml wine, 125ml raspberry vinegar, 20ml honey. Soak 3 sheets of gelatine In cold water. Stir gelatine into warned wine/vinegar and pour over the beetroot. Set in the fridge over night. Whisk 250gm goats cheese with 30gm honey. Quenelle and serve with terrine and a sprinkle of toasted hazelnuts or dukkah.