Recipe courtesy of Seeger's
Show: The Best Of
Episode: Best Tables
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Yield:
6 servings

Ingredients

Gazpacho:
Mayonnaise:
Beet Terrine:

Directions

For the gazpacho: Juice all gazpacho vegetable ingredients through a juicer. 

For the mayonnaise: In a blender, blend egg yolks and slowly add olive oil. Season the mayonnaise with lemon juice, salt and cayenne pepper. Blend in gazpacho juice.

For the terrine: Roast beets in a preheated 400 degree oven wrapped in aluminum foil with salt and cumin seed for approximately 1 hour until cooked. Peel beets. Slice into 1/2-inch thick slices and layer in a 1 liter terrine. In between beet layers, add beef consomme that has been mixed with shallots, chives, salt and pepper. Cover with plastic and place in refrigerator for at least 4 hours. 

For the assembly: Pour the gazpacho into a bowl and top with a 1-inch thick slice of the terrine.

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