Recipe courtesy of Seeger's
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5 hr 30 min
4 hr 30 min
1 hr
6 servings


Beet Terrine:


Juice all gazpacho ingredients through a juicer.

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

For the terrine: Roast beets in the oven at 400 degrees wrapped in aluminum foil with salt, pepper and cumin seed for approximately one hour until cooked. Peel beets. Slice into 1/2-inch thick slices and layer in a one 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 place a 1-inch thick slice of the terrine on top of the soup.

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