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Radish Beet Terrine with Baby Arugula

Gourmet's Adventures with Ruth: Season One: Blackberry Farm

  • Active time:45 min
  • Start to finish:1 hr
October 2009
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  • 20 (1 1/4-inch) radishes, trimmed
  • 2 sticks unsalted butter, softened
  • 20 (1 1/4-inch) golden or albino beets, trimmed, leaving 1 inch of greens attached to use as a handle, and peeled
  • 3/4 stick unsalted butter
  • 1 teaspoon banyuls or other red wine vinegar
  • 2 teaspoon olive oil
  • 1 bunch baby arugula
  • EQUIPMENT: an adjustable-blade slicer; 8 (2 1/2-inch-diameter; 1/3-cup capacity) ramekins
  • Thinly slice radishes and beets with slicer.
  • Melt butter with 1/4 tsp each of salt and pepper.
  • Arrange 1 layer of radishes, overlapping slightly, in bottom of each ramekin, then lightly brush with melted butter. Arrange a layer of beets on top and brush with butter. Repeat layering, alternating radishes and beets and brushing with butter in between, until ramekins are filled to about 1 inch from top (about 4 layers of each vegetable). Let stand at room temperature until butter solidifies to hold "terrines" together.
  • Whisk together vinegar, oil, and a pinch each of salt and pepper, then toss arugula with vinaigrette to coat.
  • Unmold terrines onto plates and serve with salad.
COOKS' NOTE: Terrines can be made 1 day ahead and chilled. Bring to room temperature before serving.